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Crispy Chickpeas

posted Jun 5, 2015, 6:31 AM by   [ updated Jun 29, 2015, 10:48 AM ]
Crispy Chickpeas 

Vegan, Low in Saturated Fat, Cholesterol Free, Good Source of Iron 

Yield: Approximately 7 servings (1/2 cup each)

These flavorful chickpeas add a nice crunch to any salad or can serve as an entree with a side of roasted or steamed veggies. 

2 15.5 ounce cans of chickpeas, rinsed, drained and thoroughly dried
1 tablespoon canola oil
2 teaspoons smoked paprika
1/4 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon cumin
1 tablespoon maple syrup

1. Preheat oven to 425° 
2. Rinse and drain the chickpeas. Thoroughly dry the chickpeas using a clean dish towel or paper towel. (The drier the chickpeas are, the more the seasoning mix will stick.) Place the dried chickpeas on a rimmed baking sheet in a single layer 
3. In a small bowl, whisk together the canola oil, smoked paprika, cayenne pepper, salt and cumin. Drizzle the spice and oil mixture over the chickpeas and toss to coat, ensuring each chickpea is fully coated. 
4. Bake the chickpeas for 45-50 minutes total, stirring every 15 minutes. 
5. After baking 35 minutes, remove chickpeas from oven and drizzle the tablespoon of maple syrup over top. Stir the chickpeas carefully to ensure all are fully coated. 
6. Bake chickpeas for the remaining 10-15 minutes or until the chickpeas are golden brown and crunchy. 

Nutrition Facts (per 1/2 cup)
220 calories, 4.5g fat, 0.5g saturated fat, 0mg cholesterol, 180mg sodium, 36g carbohydrates, 10g fiber, 7g sugar, 11g protein, 4% DV of Vitamin A, 4% DV of Vitamin C, 6% DV of Calcium, 20% DV of Iron