Description
A deliciously crunchy snack made from roasted chickpeas tossed with fresh vegetables and a hint of lemon.
Ingredients
Scale
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 tbsp extra-virgin olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 cup cucumber, diced
- 1 cup bell pepper, diced
- 2 tbsp fresh lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Rinse and pat dry the chickpeas; place in a bowl.
- Drizzle olive oil over chickpeas, then sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss to coat evenly.
- Spread chickpeas on the baking sheet in a single layer. Roast for 25-30 minutes until golden brown and crunchy, shaking halfway through.
- While the chickpeas roast, chop cucumbers and bell peppers; add to a large mixing bowl.
- Once the chickpeas are done roasting and slightly cooled, add them to the bowl with veggies. Squeeze lemon juice over the top and mix well.
- Serve immediately for optimal crunch.
Notes
- Feel free to adjust the spices to your taste.
- These roasted chickpeas make a great topping for salads or can be enjoyed as a snack.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg