Crispy Roasted Chickpeas
Oven-roasted chickpeas seasoned with smoked paprika, cumin and garlic.
snackveganvegetariangluten-freedairy-freenut-free
Serves 4 · Prep 5 min · Cook 30 min · Mediterranean
Ingredients
- 1 can canned chickpeas, drained, rinsed and patted very dry
- 1 1/2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
Instructions
- Heat the oven to 425°F.
- Toss the dry chickpeas with the olive oil, paprika, cumin, garlic powder and salt on a rimmed baking sheet.
- Roast 25 to 30 minutes, shaking the pan halfway, until crunchy. Cool on the pan to crisp further.
Nutrition facts (per serving)
| Calories | 140 |
| Protein | 5 g |
| Total carbohydrate | 15 g |
| Dietary fiber | 4 g |
| Total sugars | 3 g |
| Total fat | 7 g |
| Saturated fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 300 mg |
USDA FoodData Central (Foundation Foods 2026-04 and SR Legacy 2018-04): ingredient grams from FDC foodPortions, energy = protein/fat/carbohydrate × the food's specific Atwater factors (general 4/9/4 when FDC lists none), rounded per FDA 21 CFR 101.9(c).
USDA FoodData Central sources
- 1 can chickpeas-canned → 253 g of Chickpeas (garbanzo beans, bengal gram), mature seeds, canned, drained solids (SR Legacy, FDC 173800); FDC portion "1 can drained" = 253 g
- 1.5 tbsp olive-oil → 20 g of Oil, olive, salad or cooking (SR Legacy, FDC 171413); FDC portion "1 tablespoon" = 13.5 g
- 1 tsp paprika → 2 g of Spices, paprika (SR Legacy, FDC 171329); FDC portion "1 tsp" = 2.3 g
- 0.5 tsp cumin → 1 g of Spices, cumin seed (SR Legacy, FDC 170923); FDC portion "1 tsp, whole" = 2.1 g
- 0.5 tsp garlic-powder → 2 g of Spices, garlic powder (SR Legacy, FDC 171325); FDC portion "1 tsp" = 3.1 g
- 0.25 tsp kosher-salt → 2 g of Salt, table, iodized (Foundation, FDC 746775); FDC portion "1 teaspoon" = 6.1 g
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