Kadami Lebanese Roasted Chick Peas
Kadami Lebanese Roasted Chickpeas are a flavorful, protein-packed snack that delivers a satisfying crunch with every bite. This easy recipe transforms humble chickpeas into a savory delight coated in a tantalizing blend of Middle Eastern spices, including cumin, coriander, paprika, turmeric, and a touch of optional cayenne for a gentle kick. Roasted to golden perfection, these chickpeas are a healthy alternative to traditional snacks, perfect for munching on their own or as a crispy topping for salads, soups, or grain bowls. With just a few pantry staples and under 40 minutes from start to finish, this vegan, gluten-free recipe is perfect for meal prep or anytime cravings. Rich in fiber and bursting with bold Mediterranean flavors, Kadami Lebanese Roasted Chickpeas are sure to be your new go-to snack!
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Recipe Information
Ingredients
- 400 grams canned chickpeas (or cooked dried chickpeas)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon turmeric powder
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper or a silicone baking mat.
If using canned chickpeas, drain and rinse them thoroughly under cold water. Spread the chickpeas on a clean kitchen towel or paper towels and pat them dry. Ensure they are as dry as possible to achieve crispiness.
Transfer the dried chickpeas to a large mixing bowl. Drizzle the olive oil over the chickpeas and toss to coat them evenly.
In a small bowl, mix the cumin, coriander, paprika, turmeric, cayenne pepper (if using), garlic powder, salt, and black pepper.
Sprinkle the spice mixture over the chickpeas and toss again to ensure the spices coat each chickpea evenly.
Spread the seasoned chickpeas in a single layer on the prepared baking sheet. Do not overcrowd them; use two baking sheets if necessary.
Roast the chickpeas in the preheated oven for 25-30 minutes, shaking the baking sheet halfway through to ensure even cooking. Keep an eye on them in the final minutes to prevent burning.
Once golden and crispy, remove the chickpeas from the oven and let them cool for 5 minutes. They will continue to crisp up as they cool.
Serve the roasted chickpeas warm or at room temperature as a snack, or use them as a topping for salads, soups, or bowls. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1782 mg | 77% | |
| Total Carbohydrate | 117.1 g | 43% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 19.7 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1362 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
