Spicy Oil-Free Roasted Chickpeas
Make these crispy oil-free roasted chickpeas as a protein-packed and fun snack! Coated with spicy chili and lime flavors, they are so satisfying and great party food. This moreish snack is totally family-approved and even good for you!
Ingredients
- 2 15- oz cans cooked chickpeas 480 g drained weight
- 2 tablespoons chickpea liquid
- 2 teaspoons chili flakes
- ½ lime juiced
- 1 tablespoon sweet paprika
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- Salt to taste
Instructions
- Preheat the oven to 400° F (200° C) and line a baking sheet with parchment paper.
- Drain the chickpeas, saving 2 tbsp of their liquid (aquafaba) and transfer them into a clean towel. Pat them until they are really dry, removing any shells that have loosened in the process.
- Arrange the dry chickpeas in a single layer on your prepared baking sheet and place it in the oven.
- Bake for 25 minutes while whisking together the 2 tablespoons of chickpea liquid, lime juice, chili flakes, paprika, cumin, garlic and salt in a medium-sized bowl.
- Once the 25 minutes have elapsed, add the half-roasted chickpeas to the coating in the bowl and mix well.
- Now, place them back on the baking sheet in a single layer and roast for 15 more minutes, until crispy and golden.
- Remove the baking sheet and let the chickpeas cool for at least 10 minutes before eating!
Notes
- You can add the coating to the unbaked chickpeas to decrease the hands-on time but they are more likely to burn that way.
- Oil-free roasted chickpeas can be stored in a sealed container (not airtight!) at room temperature for around 5 days.
- Watch your chickpeas in the oven towards the end so that they don’t burn.
Nutrition
Calories: 135kcal | Carbohydrates: 23g | Protein: 7g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 181mg | Fiber: 6g | Sugar: 4g