Low Sodium Gluten Free Lemon Pepper Roasted Chickpeas

Total time50 min

Prep time10 min

Cook time40 min

Low Sodium Gluten Free Lemon Pepper Roasted Chickpeas

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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 kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp coarsely ground black pepper
1 tbsp lemon zest (from about 2 lemons)
1 tbsp fresh lemon juice
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp cayenne pepper (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Spread the drained chickpeas in a single layer on a clean kitchen towel or paper towels and pat them thoroughly dry, then let them air-dry for 5 minutes — the drier they are, the crispier they will roast.
2
Transfer the dried chickpeas to a rimmed baking sheet and spread them in a single layer. Roast for 20 minutes, shaking the pan once halfway through, until the skins begin to split and the chickpeas feel firm when pressed.

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