Roasted Chickpeas

These roasted chickpeas are delicious just as a snack or topping a salad. Try them with our oil-free Caesar dressing. Yum!

Roasted Chickpeas

  • 28 ounce can organic chickpeas
  • 1 teaspoon sea salt (optional, replace with 1 tablespoon sumac)
  • 2 1/2 teaspoons paprika
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon avocado oil (optional, replace with juice of 1 fresh lemon)

Preheat oven to 400º F.

Drain the chickpeas well. Add spices and then the avocado oil or lemon juice to a bowl large enough to hold the chickpeas. Add chickpeas and mix well so all the beans are evenly coated with spices.

Line a large baking pan with parchment paper and spread chickpeas out in an even layer.

Roast for 30 to 40 minutes. You may hear a few beans pop–that’s normal. The beans are done when golden and slightly darkened, dry and crispy on the outside and soft in the middle.

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