Crunchy Roasted Chickpeas with Protein Boost
10min
25min
1
717
Chef's Note
For maximum crispiness, make sure to thoroughly dry the chickpeas 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 crispness over time. The protein yogurt dip adds significant protein to help meet your macros while complementing the crunchy chickpeas perfectly.
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 protein powder
1 cup (245g) Greek yogurt
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 thoroughly dry with paper towels or a clean kitchen towel. Remove any loose skins.
- 3
In a medium 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 mix well to coat evenly.
- 5
Spread the seasoned chickpeas in a single layer on the prepared baking sheet.
- 6
Roast in the preheated oven for 20-25 minutes, shaking the pan halfway through, until the chickpeas are golden brown and crispy.
- 7
While the chickpeas are roasting, mix 2 scoops of unflavored protein powder with 1 cup of Greek yogurt in a small bowl until smooth.
- 8
Once the chickpeas are done, let them cool for 5 minutes before serving alongside the protein yogurt dip.
Nutrition Information (per serving)
717
63g
63g
24g
Reviews (0)
No reviews yet
Be the first to review this recipe!