How to Roast Chickpeas
Roasted chickpeas are a delicious and healthy snack that you can add to pastas, salads, roasted vegetables, or eat as is. They're crunchy, satisfying, and FULL of flavor!
Servings: 2 -4 servings
- 1 15 oz cans garbanzo beans
- 1 Tbsp olive oil
- ½ tsp za’atar
- ½ tsp sweet paprika
- ½ tsp cumin
- ½ tsp kosher salt
- ¼ tsp ground cinnamon
- ⅛ tsp coriander
Preheat oven to 400 F. Line a rimmed baking sheet with parchment paper.
Drain, rinse, and dry chickpeas. Place in a large mixing bowl with olive oil and spices, then toss to evenly coat. Pour onto prepared baking sheet, making sure chickpeas are in an even single layer. Bake for 25-30 minutes, rotating pan halfway through cooking time.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
- If you want them extra crunchy, don’t use parchment.
They will become chewy the longer they sit, so try to eat them day of!
You can totally switch up the spices!
Can be eaten as is, in place of croutons, accompanying a cheese board, on pastas, added to salads - endless possibilities!
Sodium: 92mg | Sugar: 1.6g | Fiber: 0.3g | Calories: 63kcal | Saturated Fat: 0.5g | Fat: 3.9g | Protein: 1.6g | Carbohydrates: 6g