Crunchy Roasted Chickpeas with Protein Boost
10min
30min
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 crispness over time. You can refresh them in a 350°F oven for 5 minutes if needed.
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 thoroughly dry with paper towels. Remove any loose skins for extra crispiness.
- 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 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 25-30 minutes, shaking the pan halfway through, until the chickpeas are golden and crispy.
- 7
While the chickpeas are roasting, peel and slice 3 hard-boiled eggs.
- 8
Once the chickpeas are done, let them cool for 5 minutes, then transfer to a bowl and gently toss with 2 scoops of unflavored whey protein powder until lightly coated.
- 9
Serve the crunchy chickpeas alongside the sliced hard-boiled eggs for a protein-packed snack.
Nutrition Information (per serving)
717
63g
62g
25g
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