Nutrition Recipes

Roasted Chickpeas

June 29, 2015
roasted chickpeas

Roasted Chickpeas

roasted chickpeas

Toddler and Dad approved,‘s crunchy twist on a usually soft favorite is low in carbs, gluten free and high in protein, too. It’s also Vegan! Translation: Roasted chickpeas? Yes, Please!


  • 1 can chickpeas, drained
  • 2 tsp olive or grapeseed oil
  • herb blend, herbamare or other mild herbal salt blend (salt-free
  • is ok)
  • smoked paprika
  • 1 tsp. nutritional yeast


  1. Preheat oven to 400°F.
  2. Line a large baking sheet with parchment paper.
  3. Drain chickpeas in a strainer. If you desire a lower sodium batch, rinse with water.
  4. Place in a bowl lined with a cloth towel.
  5. Pat the chickpeas dry and rub off any translucent skins. Turn the towel wrapped chickpeas upside down into the bowl, removing the towel.
  6. Drizzle the oil over the chickpeas, distributing evenly.
  7. Pour the chickpeas onto the baking sheet in a single layer and sprinkle with your herb blend, herbamare, smoked paprika, and then nutritional yeast.
  8. Roast for 30-40 minutes.


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1 Comment

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