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Author Notes: This is a healthy, protein-packed snack that can be served at any gathering, informal and formal alike. The flavor combinations are endless, but here I present a Cajun-style mix. Feel free to add your own flavor! —anotherfoodieblogger
Food52 Review: This recipe is a nut-free, yet nutty-flavored snack for those who are allergic to nuts. It's loaded with protein and fiber, and it's relatively low fat. Double the recipe like I did. Take them with you to work or even the movies -- or serve them to guests at home. —Regine
Makes 1 1/2 cups
- One 15-ounce can chickpeas (also called garbanzo beans), rinsed and drained
- 1 tablespoon olive oil
- 1 tablespoon grated Parmesan cheese
- 1/4 teaspoon sweet Hungarian paprika
- 1/4 teaspoon regular paprika
- 1/8 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon garlic powder
- 1 pinch onion powder
- 1 tablespoon freshly squeezed lime juice
- Ground black pepper, to taste
- Preheat oven to 425° F.
- In a medium bowl, mix together all the ingredients except the chickpeas. The mixture will be thick and paste-like. If it seems too thick, drizzle in a little more olive oil.
- Add the chickpeas to the bowl and toss to coat. Spread them in a single layer across a baking sheet lined with foil or parchment paper, then put it in the oven.
- Cook chickpeas for 20 minutes, then mix them around on the baking sheet. Cook for another 10 to 15 minutes, checking every five minutes to make sure they don't burn.
- When chickpeas are golden brown, remove from oven and let cool. Store leftovers in a zip-top bag, if you can refrain from eating them all in one sitting.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Chickpeas
- This recipe was entered in the contest for Your Best Hors d'Oeuvre
- This recipe was entered in the contest for Your Best Road Trip Snack
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