Roasted Chickpea Snack Pack
Ingredients
- 3 cans (15 oz each) Chickpeas Drained and dried.
- 3 tbsp Olive oil
- 1 tbsp Smoked paprika For savory batch.
- 1 tsp Garlic powder For savory batch.
- 1 tbsp Ground cinnamon For sweet batch.
- 2 tbsp Coconut sugar For sweet batch.
- 1 tsp Salt Divided.
Steps
- Preheat oven to 400°F (200°C).
- Pat chickpeas very dry with paper towels and remove loose skins.
- Divide chickpeas into two batches on separate baking sheets.
- For savory: toss one batch with 1.5 tbsp oil, paprika, garlic powder, and 1/2 tsp salt.
- For sweet: toss other batch with 1.5 tbsp oil, cinnamon, coconut sugar, and 1/2 tsp salt.
- Roast for 25-30 minutes, shaking pans every 10 minutes, until crispy.
- Let cool completely (they'll crisp up more as they cool).
- Store in airtight containers for up to 1 week.
- Portion into small bags for easy grab-and-go snacks.
Nutrition Info (per serving)
| Calories | 95 kcal |
| Protein | 5 g |
| Carbohydrates | 14 g |
| Fat | 3 g |
| Fiber | g |
| Sugar | g |