Crunchy Roasted Chickpeas with Protein Boost
10min
30min
1
717
Chef's Note
For extra crispiness, make sure your chickpeas are completely dry before roasting. The protein powder coating adds protein without changing the flavor much. Store any leftovers in an airtight container, but be aware they may lose some crispness over time.
Tags
Ingredients
1 can (15 oz), drained and rinsed canned chickpeas
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
2 scoops (60g) unflavored whey protein powder
3 large hard boiled eggs
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, then pat them completely dry with paper towels. Remove any loose skins.
- 3
In a bowl, toss the dried chickpeas with 1 tablespoon olive oil until evenly coated.
- 4
Add 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the chickpeas and toss until evenly coated.
- 5
Spread the seasoned chickpeas in a single layer on the prepared baking sheet.
- 6
Roast in the preheated oven for 25-30 minutes, shaking the pan halfway through, until the chickpeas are golden and crispy.
- 7
While the chickpeas are roasting, prepare 3 hard-boiled eggs: place eggs in a pot, cover with cold water, bring to a boil, then remove from heat, cover, and let sit for 10 minutes.
- 8
Transfer the eggs to an ice bath, then peel and slice them.
- 9
Once the chickpeas are done, let them cool for 5 minutes, then toss them with 2 scoops of unflavored whey protein powder until coated.
- 10
Serve the crunchy chickpeas with the sliced hard-boiled eggs for a protein-rich snack.
Nutrition Information (per serving)
717
63g
63g
24g
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