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

Instructions

1
Preheat the oven to 400°F (205°C). Spread the drained chickpeas in a single layer on a rimmed baking sheet lined with paper towels and pat them thoroughly dry — the drier they are, the crispier they will get. Let them air-dry for 5 minutes, then discard the paper towels.
2
Transfer the dried chickpeas to a mixing bowl. Drizzle with the olive oil and toss to coat evenly. Add the turmeric, cumin, smoked paprika, garlic powder, cayenne, and salt, then toss again until every chickpea is well coated in the spice mixture.

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