Description
These Garlic Roasted Chickpeas are ready in under 30 minutes and have just 5 simple ingredients! They make a delicious savory snack or a great topping for salads and bowls. Add them to salads instead of croutons or take them with you to work or school!
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1/2 tbsp avocado oil or other cooking oil
- 1/2 tsp fine sea salt
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika (sweet or smoked, or both)
Instructions
- Preheat your oven to 375F and prepare a large baking sheet and paper towels.
- Drain and rinse your canned chickpeas and spread them on the paper towel, and pat them dry with another one.
- Remove the paper towels and line the baking sheet with parchment paper if it isn't nonstick.
- Toss the chickpeas with avocado oil and season with fine sea salt, garlic powder, onion powder, and paprika.
- Roast the chickpeas in the preheated oven for 10 minutes.
- Toss them and roast for another 8-10 minutes. I like them still soft in the middle, but you can roast them for 5 extra minutes if you like them extra crispy.
- Enjoy warm or cool. Allow them to cool completely before storing in an airtight container in the fridge.
Notes
Storing: Store the chickpeas in an airtight container in the fridge for up to 3-4 days. They’ll unfortunately lose their crispiness as they cool. You can reheat them in the oven at 300F if you prefer but I like eating them cold.
How to enjoy: Eat them as a snack on their own, add them to salads instead of croutons or to rice or quinoa bowls for added protein and texture.