Crunchy Roasted Chickpeas
10min
20min
1
358
Chef's Note
For maximum crispiness, make sure to thoroughly dry the chickpeas after rinsing. The protein powder not only boosts the protein content but also creates an extra crunchy coating. Store in an airtight container at room temperature for up to 3 days, though they're crunchiest on the first day.
Tags
Ingredients
1 can (15 oz) canned chickpeas
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 scoop (25g) protein powder (unflavored)
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
Drain and rinse 1 can of chickpeas in a colander under cold water.
- 3
Pat the chickpeas dry with paper towels, removing any loose skins for extra crispiness.
- 4
In a medium bowl, combine the dried chickpeas with 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- 5
Sprinkle 1 scoop of unflavored protein powder over the chickpeas and toss until evenly coated.
- 6
Spread the seasoned chickpeas in a single layer on the prepared baking sheet.
- 7
Roast in the preheated oven for 20 minutes, shaking the pan halfway through cooking time.
- 8
Remove from oven when chickpeas are golden brown and crunchy.
- 9
Allow to cool for 5 minutes before serving (they'll get crunchier as they cool).
Nutrition Information (per serving)
358
31g
31g
12g
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