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Pimenton Roasted Chickpeas

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Pimenton Roasted Chickpeas


  • 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


  1. 1. Preheat oven to 425°F.

  2. 2. In a large bowl, gently toss all ingredients together.

  3. 3. Transfer to a parchment lined baking sheet and spread out in a single layer.

  4. 4. Bake, tossing occasionally until dry and crisp, about 40 minutes.

  5. 5. Cool slightly and serve.

  6. 6. TIP: These are best when freshly made but save any leftovers in an air tight container to use in salads as croutons substitutes.

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