Toasted Paprika Chickpeas
Do you prefer a savory snack over something sweet? Try this recipe for toasted paprika chickpeas.
Patricia Hertz, registered dietitian with the Center for Fitness & Health at Shady Grove Medical Center, recommended these toasted paprika chickpeas as a savory alternative to last week's cinnamon sugar roasted chickpea recipe.
Recipe Card
Ingredients
- 1 (15 ounce) can no-salt-added garbanzo beans (chickpeas), drained
- 4 teaspoons olive oil
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ⅛ teaspoon black pepper
- Dash cayenne pepper
Instructions
- Preheat your oven to 450 degrees. Rub garbanzo beans with a paper towel to dry well and to remove the thin skins. Place them in a 9x9x2-inch baking pan and drizzle with olive oil. Stir to coat.
- Roast, uncovered, for 20 minutes, stirring once. Remove them from the oven and stir. Sprinkle with paprika, salt, garlic powder, cumin, black pepper, and cayenne pepper. Stir to coat evenly.
- Return to oven and roast for 12 to 14 minutes more or until they are dried and crispy, stirring once. Cool completely before eating.
Nutrition
6 Servings Per Recipe
- Calories 104
- 4g Fat
- 14g Carbs
- 4g Protein
*Note: Nutrition facts may vary depending on optional ingredients used, brand variation and food preparation.
Source: EatingWell
