Happy March! If you’ve been following along for a while you know that I like taking salads for lunch anytime of year. I usually flip flop between salads and a soup or chili, anything I can prep in bulk early in the week. One of my new favorite, gluten free, salad toppings are these roasted chickpeas! I was never a big fan of croutons but these roasted chickpeas add such a satisfying crunch to salads along with protein and fiber.
My favorite combo is shredded/chopped carrots, romaine lettuce, a gluten/dairy free green goddess dressing, and about a 1/2 cup of these roasted chickpeas! PRO TIP: make your salad in a huge bowl that has a lid so you can add the dressing and shake it up to coat everything, it’s a game changer!
Roasted Chickpeas
Ingredients
- 2 x 15 oz. cans chickpeas, rinse, drained, and dried
- 2 tbsp olive oil
- 1 tsp chili powder
- salt and pepper, to taste
Instructions
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Preheat the oven to 400 degrees F and spray a lipped baking sheet with non stick spray.
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Using a strainer, rinse and drain the chickpeas. Line a bowl with paper towels and pour the chickpeas in and gently pat to dry. Remove the paper towels from the bowl and add the olive oil and spices.
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Toss the chickpeas to coat them in olive oil and spices and then pour onto the baking sheet in an even layer.
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Bake for 10 - 15 minutes. Remove from oven and gently shake the pan to rotate the chickpeas before placing them back in the oven to cook for 10-15 more minutes, until the chickpeas have a crispy exterior and are slightly browned.
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Remove from oven and store in an airtight container in the fridge to use on salads or as a snack for the week!
Recipe Notes
Nutrition facts per 1/2 cup: 140 cals, 6g fat, 17g carbs, 4g fiber, 5g protein.
Did you try this recipe? Make any substitutions? Let us know how they turned out in the comments below!
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