Roasted Smoky Paprika Chickpeas
- Serves
- Total time
- 40 min
- Heat
- 400°F / 200°C
- Per serving
- 235 cal
Gluten-free Heart-healthy Liver-friendly Low-sodium and DASH Vegan Vegetarian
Ingredients
| Amount | Ingredient | Grams |
|---|---|---|
| 3 cups | no-salt-added chickpeas, drained | 492 g |
| 1 tbsp | olive oil | 14 g |
| 2 tsp | smoked paprika | 5 g |
Steps
- Dry. Pat the chickpeas very dry.
- Roast. Toss with oil and roast 30 to 35 minutes, shaking twice.
- Season. Toss with the spices while hot.
Why it works
Seasoning after roasting keeps the spices from burning.
Watch out
Wet chickpeas will not crisp; dry them well.
Done when: Crunchy all the way through.
Fixes
- Chewy?
- Roast 5 minutes more and cool in the oven.
- Burnt?
- Lower to 375°F.
Variations: Try za’atar.
Keeps: 3 days in an open jar.
Estimated nutrition per serving
| Calories | 235 |
|---|---|
| Protein | 11 g |
| Carbohydrates | 34 g |
| Fiber | 9.8 g |
| Net carbs | 24.2 g |
| Added sugar | 0 g |
| Fat | 7 g |
| Saturated fat | 0.9 g |
| Sodium | 9 mg |
| Potassium | 384 mg |
| Phosphorus | 210 mg |
Low in sodium: 140 mg or less per serving.
Estimates from standard ingredient data; brands and portions vary. Values are per serving and do not change when you scale the recipe. Compare with your own daily targets
For general information only. Not medical advice. Always follow the guidance of your doctor or dietitian, especially for kidney, liver or diabetes diets.
Marcus T.