Spicy Roasted Chickpeas | Herbalife Nutrition
Chickpeas are low in calories and high in protein and fiber— snack on this between meals to help you stay full.
Full Recipe (makes 8 servings):
- 2 15-ounce cans chickpeas, thoroughly drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
Heat the oven to 400°F and arrange a rack in the middle.
Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake about 30 to 40 minutes, shaking the pan a few times during baking, until beans are crisp. Check frequently the last 10 minutes to avoid burning.
Per serving:
Calories: 160
Protein: 7g
Carbohydrate: 22g
Fat: 6g
Fiber: 6g
For more high-protein recipes visit
Spicy Roasted Chickpeas Recipe
Asking someone to give up their favourite potato chips may seem like a tall order, but, what if we told you that we have a snack idea that will give you the same savoury satisfaction…and is also good for you!
Spicy Roasted Chickpeas/Spicy Chickpeas/Roasted Chickpeas/Spicy Snacks
Spicy Roasted Chickpeas
INGREDIENTS
400g boiled Chickpeas
1/2 tsp salt
1/4 tsp crushed black pepper
1/4 tsp black pepper powder
1/2 tsp red chilli powder
1/2 tsp paprika powder
1 tsp olive oil
1 tsp lemon juice
METHOD
- add in all the ingredients to the chickpeas and mix well together
- take a baking tray and spray a little oil and spread the chickpeas onto the tray
- place the tray into a preheated oven gas mark 7, 220°C, 424°F and cook for 20 minutes than remove and mix them all over and put back in the oven for a further 20 minutes
- after a total of 40 minutes the chickpeas should now be nicely roasted and crispy
- your spicy roasted chickpeas are now ready to be served. Enjoy!
Crunchy Spiced Chickpeas - How to Make Crispy Oven-Fried Garbanzo Beans
Learn how to make a Crunchy Spiced Chickpeas recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Crunchy Spiced Chickpeas recipe!
Crunchy Roasted Spiced Chickpeas Recipe | Good For Snacking And Salad Add On
Crunchy Roasted Spiced Chickpeas Recipe | Good For Snacking And Salad Add On
I have always wanted to make crunchy chickpeas as they’re yummy and fun to eat. Healthy snacking? Yep, #winning! I was able to buy one before in a packet in the supermarket, but to my dismay, they're really oily, gross, stale, rancid, etc… Super annoying.
So, I am just thrilled that my mate Lasmi came up with this crunchy chickpeas recipe one time when we were mocking in the kitchen. Super cool!
This recipe I will use as a salad add-on, but you can basically, just snack on it. Totally add to this as you prefer, like a few more seeds, different spices, and so on… It's the beauty of making your own, you are in control of what you use and what you put on - ingredients that will do good to your body.
My chickpea tip for you - don't eat immediately when you take ‘em off from the oven or you'll burn your mouth. And don't be too quick to put the lid of the container on when they're still hot as it will make the chickpeas collapse and moist. What you do is to let ‘em completely cool, store in an airtight container, and into the fridge they go (not the shelf) as the fridge will keep your chickpeas crisp.
Now, let me hear that crunch!
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2 400g cans of cooked chickpeas
2 tbsp olive oil
1 tsp salt
1 tsp pepper
1 tbsp smoky paprika
1/2 tsp chilli powder
2 tbsp black and white sesame seeds
A pinch of #TRUST
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Rinse the chickpeas well and pat dry with a tea towel.
Line a baking tray with baking paper and preheat your oven to 200 degrees C.
In a bowl, mix the ingredients well making sure to the chickpeas with the spices.
Spread the chickpeas in the baking tray.
Put in the oven and bake for 1 hour.
Every after 30 minutes, take the tray off the oven and give it a little shake.
Remove from the oven and let cool.
Store in an airtight container in the fridge.
***
Makes: 1 container
Prep time: 10 mins
Baking time: 1 h
Freezer-friendly: NO
C, NF, GF, DF, VEG, V
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