The Crispiest Oil-Free Roasted Chickpeas 2 Ways | Nutritarian Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while canola oil is more budget-friendly.

smoked paprika

🥗Healthier: sweet paprika

💰Cheaper: regular paprika

Sweet paprika offers a similar flavor without the smokiness.

canned chickpeas

🥗Healthier: dried chickpeas

💰Cheaper: canned beans

Dried chickpeas are less expensive when cooked at home.

Preheat the oven to 250°F (120°C).

Drain, rinse, and dry off 2 cans of chickpeas.

Place the chickpeas in the preheated oven for 20 minutes to dry them out.

Increase the oven temperature to 400°F (200°C).

In a mixing bowl, add the chickpeas and 2 tablespoons of lemon juice, tossing to coat.

Add 2 tablespoons of nutritional yeast, 1 tablespoon of garlic powder, 0.5 tablespoon of onion powder, and 0.5 tablespoon of smoked paprika to the chickpeas, and toss to coat evenly.

Spread the seasoned chickpeas onto a baking tray in a single layer and return to the oven.

In the same bowl, add another batch of chickpeas and 2 tablespoons of lime juice, tossing to coat.

Add 2 tablespoons of chili powder, 1 tablespoon of garlic powder, 0.5 tablespoon of onion powder, and 0.5 tablespoon of cumin to the chickpeas, and toss to combine.

Spread the taco-seasoned chickpeas onto a baking tray in a single layer and place in the oven.

Cook the chickpeas at 400°F (200°C) for 20 to 30 minutes, shaking the trays every 10 minutes to prevent sticking and testing for doneness.

Remove the chickpeas from the oven when they are crispy and golden, allowing them to cool to room temperature before storing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary