Sheet Pan Seasoned Roasted Chickpeas
Flavored with lemon and smoked paprika, Seasoned Roasted Chickpeas are easy to make in the oven in 30 minutes. And they can cook alongside your favorite veggies like broccoli, cauliflower, or Brussels sprouts for an easy sheet pan meal!
Servings: 2
Calories: 272kcal
Ingredients
- 1-15 ounce can chickpeas* (1½ cups cooked) rinsed and drained
- 1 Tablespoons extra virgin olive oil
- ½ lemon zest reserved and juiced (approximately 1 tablespoon lemon juice)
- 1 teaspoon smoked paprika
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper for easier cleanup, if desired.
- In a medium bowl, toss the chickpeas with the olive oil, lemon juice, smoked paprika, and salt and pepper, to taste. Spread out the chickpeas on the baking sheet in a single layer.1-15 ounce can chickpeas*, 1 Tablespoons extra virgin olive oil, ½ lemon, 1 teaspoon smoked paprika, salt and pepper
- Place the sheet pan in the oven and roast the chickpeas for 20 to 25 minutes, tossing halfway through.
- Remove from the oven, garnish with lemon zest, and enjoy.
Notes
*If you have extra time, rub the chickpeas with a kitchen towel to remove the outer skins. This is strictly optional, but some people prefer the smoother texture that results in removing the skins.
If you are roasting vegetables alongside the chickpeas, toss them with a little olive oil and salt and pepper (or your desired seasonings). Spread out the chickpeas on one side of the sheet pan and the vegetables on the other side, in single layers. Broccolini, broccoli, cauliflower, Brussels sprouts, carrots, and butternut squash are all great choices.
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 272kcal | Carbohydrates: 34g | Protein: 12g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 631mg | Potassium: 386mg | Fiber: 11g | Sugar: 1g | Vitamin A: 532IU | Vitamin C: 15mg | Calcium: 89mg | Iron: 3mg
