Spiced Lemon Roasted Chickpeas
User Reviews
4.9
39 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
30 mins
-
Total Time
35 mins
-
Servings
24 tablespoon
-
Calories
34 kcal
-
Course
Appetizer
Spiced Lemon Roasted Chickpeas
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Toss some chickpeas in spices, lemon juice, and a little oil, then roast them in the oven for a crunchy, delicious and healthy snack.
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Ingredients
- 12 oz chickpeas drained & rinsed, canned, 1 can
- 2 tablespoon olive oil
- ½ teaspoon salt
- 1 teaspoon lemon zest
- 2 teaspoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
Instructions
- Pre-heat oven to 400°
- Line a baking sheet with parchment paper
- Blot chickpeas dry with paper towels. The goal is to remove as much moisture as possible.
- In a bowl, toss chickpeas with olive oil and salt
- Spread chickpeas in a single layer on the prepared baking sheet
- Bake in center of the oven for 30 minutes, shaking the pan every ten minutes
- In a bowl, whisk together the lemon zest, garlic powder, turmeric powder, and paprika. Whisk in lemon juice to form a paste.
- Remove chickpeas from the oven, transfer them to the bowl with the spice paste, and toss. Return to the baking sheet and put back in the oven for 5 minutes
- Remove from oven and allow chickpeas to cool
- Enjoy
Nutrition Information
Show Details
Serving
2tablespoon
Calories
34kcal
(2%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
1g
(2%)
Sodium
49mg
(2%)
Potassium
47mg
(1%)
Fiber
1g
(4%)
Vitamin A
50IU
(1%)
Vitamin C
0.4mg
(0%)
Calcium
7mg
(1%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 24tablespoon
Amount Per Serving
Calories 34 kcal
% Daily Value*
| Serving | 2tablespoon | |
| Calories | 34kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Sodium | 49mg | 2% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 7mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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