Low Sodium Pomegranate-Mint Roasted Chickpeas

Total time55 min

Prep time10 min

Cook time40 min

Low Sodium Pomegranate-Mint 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 extra virgin olive oil
½ tsp ground cumin
½ tsp smoked paprika
¼ tsp ground cinnamon
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
⅛ tsp cayenne pepper (optional)
1 ½ tbsp pomegranate molasses
2 tbsp fresh mint leaves, finely chopped

For serving

1 tsp pomegranate arils, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Spread the drained chickpeas in a single layer on a clean kitchen towel and pat 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. Drizzle with the olive oil and toss to coat evenly, then spread them back into a single layer.

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