Low Sodium Crispy Spiced 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 extra virgin olive oil
1 tsp ground turmeric
1 tsp ground cumin
1 tsp smoked paprika
½ tsp garlic powder
¼ tsp cayenne pepper (optional)
¾ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Preheat the oven to 400°F (205°C). Spread the drained chickpeas in a single layer on a clean kitchen towel or several layers of paper towels and pat them thoroughly dry — press firmly to remove as much surface moisture as possible. Let them air-dry for 5 minutes while the oven heats.
2
Transfer the dried chickpeas to a rimmed baking sheet. Drizzle with the olive oil and toss to coat evenly. Spread in a single layer with space between the chickpeas.

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