These Crispy Chickpeas are a simple, nutritious recipe that packs a satisfying crunch and bold flavor. Perfect as a standalone snack, they’re also a fantastic addition to salads, soups, or grain bowls. Toss them on the Mediterranean Chopped Salad for extra texture and protein, or enjoy them by the handful when you need a quick, healthy bite.
Making them is as easy as rinse, dry, roast, and season! By rubbing the chickpeas dry before roasting, you ensure maximum crispiness. Plus, with just a drizzle of olive oil and a pinch of salt and pepper, they’re naturally delicious but easy to customize with your favorite spices.
For people with chronic kidney disease, it is important to incorporate plant based proteins into their diet. This is a great place to start especially if you have kidney disease where you don’t need to watch your potassium intake. If you need a lower potassium diet, then you may have to be careful with your serving size.
Dr. Blake’s Top Tip: For an even crispier texture, remove the chickpea skins before roasting. It takes a little extra time but makes all the difference in creating the ultimate crunch! Store them in an airtight container for up to a week to enjoy whenever the craving strikes.
- Yield: 3/4 Cup
Ingredients
1 15-ounce can low sodium chickpeas
1 teaspoon extra virgin olive oil
Kosher salt and freshly ground black pepper, to taste
Instructions
1 Heat the oven to 350° F. Line a baking sheet with parchment paper, set aside. Drain the chickpeas and rinse in cold water. Place the chickpeas on a clean kitchen towel and gently rub to remove as much moisture as possible. Discard any skins that come off during the process and place the chickpeas on the prepared baking sheet
2 Drizzle with oil and toss to coat. Bake until crispy, stirring halfway through baking time, about 50 minutes. Cool slightly and toss with salt and pepper. Store in an airtight container.
Notes
- Low Sugar
- Low Sodium
