Crunchy Roasted Chickpeas with Protein Boost
10min
25min
1
717
Chef's Note
For maximum crispiness, make sure to dry the chickpeas thoroughly before roasting. The chickpeas will continue to crisp up as they cool. Store any leftovers in an airtight container, but be aware they may lose some crunchiness over time.
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
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 thoroughly in a colander.
- 3
Pat the chickpeas dry with paper towels, removing any loose skins for extra crispiness.
- 4
In a bowl, toss the dried chickpeas with 1 tablespoon of olive oil until evenly coated.
- 5
Add 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the chickpeas and mix well.
- 6
Spread the seasoned chickpeas in a single layer on the prepared baking sheet.
- 7
Roast for 20-25 minutes, shaking the pan halfway through, until the chickpeas are golden and crispy.
- 8
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 and let sit covered for 10 minutes.
- 9
Transfer the eggs to an ice bath, then peel and slice them.
- 10
Once chickpeas are done, let them cool for 5 minutes, then toss with 2 scoops of unflavored whey protein powder until coated.
- 11
Serve the crunchy chickpeas with the sliced hard-boiled eggs for a protein-rich snack.
Nutrition Information (per serving)
717
63g
62g
25g
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