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
- Preheat your oven to 200C (400F).
- After you rinse the chickpeas, pat them dry a little with a paper towel and put them into two separate bowls.
SPICY PAPRIKA CHICKPEAS:
- Add all the seasoning into a small bowl and mix together with a spoon to combine.
- Sprinkle the seasoning onto the chickpeas in one of the bowls and mix with a spoon until well coated.
HERBS AND LEMON PEEL CHICKPEAS:
- Wash your lemon thoroughly and grate the peel using a fine grater.
- Add 2 tsp of the lemon peel into a small bowl along with the rest of the seasoning and mix well with a spoon.
- Sprinkle the seasoning in the other bowl with chickpeas and mix well so that they're all well coated.
- Prepare a baking sheet lined with baking paper and spread all the chickpeas onto the paper.
- Bake for 35-40 minutes or until golden and crunchy.
- Keep an eye on them and stir every ten minutes or so, so they cook evenly and don't burn.
- Take them out of the oven and let them cool for a couple minutes before serving.
- 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.