Paprika Roasted Chickpeas

While it is never good to have the goal of losing weight when you are pregnant I am determined that I won’t put on any unnecessary weight during this pregnancy. Not only am I motivated to stay healthy and keep a healthy weight gain for reasons that I don’t want to have a lot of weight to loss after the baby is born but it helps ensure a healthier pregnancy and birth. So in order to make sure I am able to stick to my goals I have been loading myself up on lots of high protein, lower fat snacks. I am a big stove top popcorn lover and while that is already a lower fat snack I wanted more ideas so I don’t get bored and get tempted to indulge on less healthy options. These roasted chickpeas have very quickly surpassed my love for popcorn, which is saying something because I am a big lover of popcorn. They are crunchy and full of flavour and just perfect for movie night.

Did you have any health goals for your pregnancy?

Paprika-Roasted-Chickpeas

Paprika Roasted Chickpeas

2 500g tins (15 1/2 ounces each) of chickpeas
3 Tbsp olive oil
1 1/2 tsp sea salt
1 tsp hot or sweet paprika

Paprika-Roasted-Chickpeas-drying
Pre-heat your oven to 200 C (400 F). Drain and rinse the chickpeas clean and pat dry.
Roasted-chickpeas-done
Toss the chickpeas in the oil until the chickpeas are covered. Spread in a single layer on a baking tray and roast until deep brown and crispy, tossing occasionally, 35 to 40 minutes. Take the chickpeas out of the oven and sprinkle with the salt and paprika, add back to the oven for 2-3 minutes more. Cool completely before serving.

 

Paprika Roasted Chickpeas
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 500g tins (15½ ounces each) of chickpeas
  • 3 Tbsp olive oil
  • 1½ tsp sea salt
  • 1 tsp hot or sweet paprika
Instructions
  1. Pre-heat your oven to 200 C (400 F). Drain and rinse the chickpeas clean and pat dry.
  2. Toss the chickpeas in the oil until the chickpeas are covered. Spread in a single layer on a baking tray and roast until deep brown and crispy, tossing occasionally, 35 to 40 minutes.
  3. Take the chickpeas out of the oven and sprinkle with the salt and paprika, add back to the oven for 2-3 minutes more. Cool completely before serving.
This entry was posted in Gluten-Free, Healthy Eating, Snacks and tagged , , , . Bookmark the permalink.

3 Responses to Paprika Roasted Chickpeas

  1. This is the perfect little mid-day snack!
    Christine from Cook the Story recently posted..Asian Salad In A Jar: A Fun Make-Ahead AppetizerMy Profile

  2. Admiring the time and energy you put into your website and in depth information you provide.
    It’s good to come across a blog every once in a while that isn’t the same
    outdated rehashed material. Excellent read! I’ve bookmarked
    your site and I’m adding your RSS feeds to my Google account.
    chauffage electrique economique recently posted..chauffage electrique economiqueMy Profile

  3. Marcia says:

    Fine way of telling, and pleasant piece of writing to get
    data about my presentation topic, which i am going to convey
    in university.
    Marcia recently posted..MarciaMy Profile

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

CommentLuv badge