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Crunchy Chickpeas 2 Ways — Spicy with Paprika and Herbs & Lemon Peel

  • Author: The Healthful Ideas
  • Yield: 2 cups 1x
  • Category: Snack

Ingredients

Scale
  • 2 cans of chickpeas, drained and rinsed (keep them divided

SPICY PAPRIKA CHICKPEAS:

  • 1 1/2 tsp paprika
  • 1/2 tsp cumin powder
  • 1/4-1/2 tsp cayenne powder*
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp sea salt
  • pepper to taste (optional)*

WITH HERBS AND LEMON PEEL:

  • 1/2 tsp garlic powder
  • 1 tsp mixed herbs (rosemary, thyme, basil, oregano, parsley - any type of mixed herbs seasoning you have that's without any salt)
  • 1 tsp thyme
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried basil
  • 1/2 tsp dried parsley
  • 1 lemon, wax-free (2 tsp lemon peel)

Instructions

  1. Preheat your oven to 200C (400F).
  2. After you rinse the chickpeas, pat them dry a little with a paper towel and put them into two separate bowls.

SPICY PAPRIKA CHICKPEAS:

  1. Add all the seasoning into a small bowl and mix together with a spoon to combine.
  2. Sprinkle the seasoning onto the chickpeas in one of the bowls and mix with a spoon until well coated.

HERBS AND LEMON PEEL CHICKPEAS:

  1. Wash your lemon thoroughly and grate the peel using a fine grater.
  2. Add 2 tsp of the lemon peel into a small bowl along with the rest of the seasoning and mix well with a spoon.
  3. Sprinkle the seasoning in the other bowl with chickpeas and mix well so that they're all well coated.
  4. Prepare a baking sheet lined with baking paper and spread all the chickpeas onto the paper.
  5. Bake for 35-40 minutes or until golden and crunchy.
  6. Keep an eye on them and stir every ten minutes or so, so they cook evenly and don't burn.
  7. Take them out of the oven and let them cool for a couple minutes before serving.
  8. Store them in an airtight container in the fridge for a week.

Notes

* Depending on how much you enjoy the heat. I went for a little over 1/4 tsp and it was just enough for me as I don't like when food is too hot.
* I add pepper to everything but you can totally skip it since there is already heat from the cayenne. I didn't measure anything, I just sprinkled on some freshly cracked black pepper.

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