TRAINAI RECIPE · SNACK
Paprika Roasted Chickpeas
Dry the chickpeas very well; they become crisper as they cool.
- Prep
- 10 min
- Cook
- 30 min
- Recipe yield
- 1 serving
Estimated nutrition per serving
295 kcal13.5 g protein41.9 g carbohydrate9.1 g fat11.8 g fiber
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 1 serving. Weigh grains and proteins in the raw or cooked state listed.
- 150 g chickpeas, cooked, drained and rinsed
- 5 g olive oil
- 2 g smoked paprika
Ingredient notes
Vegan ingredients.
No tracked allergen ingredients are specified. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- Heat oven to 200°C / 400°F. Rinse chickpeas and dry thoroughly with a clean towel.
- Toss with oil and paprika spice blend and spread in a single layer on a lined baking sheet.
- Roast for 25–30 minutes, shaking the tray halfway, until lightly crisp. Cool for 5 minutes before serving.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
