Low Sodium Crispy Roasted Chickpeas

Total time50 min

Prep time10 min

Cook time40 min

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Ingredients

4 servings

2 cans (15 oz each) chickpeas, drained and rinsed
Wholesome Pantry Organic Chickpeas, 16 oz Sprouts Farmers Market No Salt Added** Garbanzo Beans 15.5 OZ 365 by Whole Foods Market Organic Unsalted Garbanzo Beans, 13.4 oz Organic Garbanzo Beans, 15 oz Organic Low Sodium Garbanzo Beans, 15 oz
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2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
½ tsp garlic powder
½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp cayenne pepper (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Spread the drained and rinsed chickpeas in a single layer on a clean kitchen towel or several layers of paper towels. Pat the tops dry with another towel, then let them sit for 5 minutes until the surface moisture is gone — the drier they are, the crispier they will roast.
2
Pick off and discard any loose skins that have slipped off during drying. Spread the chickpeas on a dry rimmed baking sheet in a single layer with space between them.

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