These roasted chickpeas are the perfect addition to a salad or grain dish. The flavorful beans work well as a snack to satisfy any craving for crunch. Having plant-based protein in the afternoon will also stave off any desire to reach for the quick sugar fix or caffeine jolt. This dish can be made in advance and stored in an airtight container. Play around with the seasonings, but if you like spicy, then use an entire teaspoon of cayenne (instead of the paprika) and a dash of red pepper flakes.
INGREDIENTS
1 15-ounce can of chickpeas, drained
2 tablespoons olive oil
1 teaspoon Spanish smoked paprika
1 teaspoon cumin
Pinch of cayenne pepper
Coarse Sea or Himalayan salt to taste
METHOD
Preheat oven to 400 degrees. Rinse and drain the chickpeas. Next, pat dry. Combine oil, paprika, cumin, cayenne, and salt in a large bowl. Add chickpeas and toss to coat evenly. Transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer. Bake until golden and crisp, approximately 25-35 minutes (stir once after 15 minutes). Remove baking sheet from the oven, cool then transfer to a serving dish. Enjoy!