Pimenton Roasted Chickpeas
Ingredients
-
1 can chickpeas (garbanzo beans), rinsed and well-drained
-
15 ml (1 tbsp) extra virgin olive oil
-
10 ml (2 tsp) lemon juice
-
7 ml (1 1/2 tsp) pimenton (smoked paprika)
-
3 ml (3/4 tsp) sea salt
-
1 ml (1/8 tsp) Cayenne pepper
Preparation
-
1. Preheat oven to 425°F.
-
2. In a large bowl, gently toss all ingredients together.
-
3. Transfer to a parchment lined baking sheet and spread out in a single layer.
-
4. Bake, tossing occasionally until dry and crisp, about 40 minutes.
-
5. Cool slightly and serve.
-
6. TIP: These are best when freshly made but save any leftovers in an air tight container to use in salads as croutons substitutes.
