Isn’t the simplest usually just the best?
That’s exactly how I’m feeling about these Roasted sweet paprika chickpeas.
Simple and easy – yet super delicious.
I don’t crave salty snacks that often. For me, there is no question that I have a serious sweet tooth. Most of the time my cravings can be satisfied by things like these Double Chocolate Raw Brownies. However, every now and then there comes a moment when a crunchy, salty snack is all I can think of. Like… a whole bag of potato chips. 😱 Or pretzels. But thankfully, these Roasted sweet paprika chickpeas come to the rescue at those times of crisis.
So what’s so special about these small, round-shaped legumes also known as garbanzo beans? Chickpeas are a nutritional powerhouse. They are packed with protein, fibre, vitamins, and minerals. And also, they can make you feel fuller. Which means, not only are these crunchy roasted chickpeas healthy, they will fill you up faster as well. Oh, and did I mention how delicious they are?
Get your (healthy) snack on!
Simple, crunchy, healthy and super delicious - these Roasted sweet paprika chickpeas are hard to resist.
- 1 1/2 cup cooked chickpeas
- 1 tbsp olive oil
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1/2 tsp Himalayan salt
Preheat the oven to 180°C. Line a baking tray with baking paper and set aside.
Drain and rinse the chickpeas. Pat dry with paper towels or leave them to air-dry for a few minutes. The drier the chickpeas, the crunchier they will be. The skin of the bean may peel off as you pat them dry. If you prefer, remove any loose skins.
Place the chickpeas and all other ingredients into a medium bowl and toss until evenly coated.
Spread the chickpeas out in a single layer on the prepared baking sheet.
Put in the oven and roast for 30 to 40 minutes. Stir the chickpeas or shake the baking tray every 10 minutes. Chickpeas are done when golden brown and crunchy on the outside, and soft in the middle.
Serve while the chickpeas are still warm and crunchy. They will gradually lose their crunchiness as they cool.
Store any leftovers in an airtight container, at room temperature, for up to 2 days.
This recipe can easily be adapted. Season your chickpeas with your favourite spices and herbs or simply leave them plain and lightly season with salt. It’s hard to go wrong here.