Roasted Chickpea Snack Mix
5min
25min
1
363
Chef's Note
Make sure to dry the chickpeas thoroughly before roasting - this is the key to getting them crispy! You can store any leftover roasted chickpeas in an airtight container, but they're best enjoyed within 2 days for maximum crunch.
Tags
Ingredients
1 cup canned chickpeas
1/4 cup Greek yogurt
1 scoop protein powder (unflavored)
1 teaspoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon black pepper
2 pieces rice cakes
Instructions
- 1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
Drain and rinse 1 cup of canned chickpeas, then pat them completely dry with paper towels.
- 3
In a bowl, toss the chickpeas with 1 teaspoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- 4
Spread the seasoned chickpeas in a single layer on the prepared baking sheet.
- 5
Roast for 20-25 minutes, shaking the pan halfway through, until chickpeas are crispy and golden brown.
- 6
While chickpeas are roasting, mix 1/4 cup Greek yogurt with 1 scoop of unflavored protein powder until smooth.
- 7
Break 2 rice cakes into bite-sized pieces.
- 8
Once chickpeas are done, let them cool for 5 minutes.
- 9
Combine the roasted chickpeas and rice cake pieces in a bowl, and serve with the protein yogurt dip on the side.
Nutrition Information (per serving)
363
32g
32g
12g
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