These crispy oven baked chickpeas are satisfying, savory and filling. Such a delicious but healthy snack that is so easy to whip up. This pantry pull recipe is only 5 ingredients.
I am always looking to make up some quick and healthy snacks for my toddler and I to munch on all day long. I always have chickpeas in my pantry, so this was an easy snack to whip up. Willow and I absolutely love these and will eat a whole batch in one day. They’re great to bring on the go and easy to keep in the pantry. I hope you love these as much as my family and I do!
Benefits of Chickpeas
Chickpeas are an amazing plant-based source of protein. They are also high in carbohydrates, fiber, calcium, iron and antioxidants. They’re all around an amazing nutrient-dense food to include in your and your kids’ diet!
Ingredients
You will need Chickpeas – canned or dried but if they are dried you will need to cook them in advance before making this recipe, Olive Oil, Paprika – this is the perfect seasoning for the whole family so it’s not too spicy for littles, however, if you want more do a kick, add some chili powder instead, Salt and Black Pepper.
For Littles
This is an excellent snack to make for your little ones! The paprika in this recipe does not make this spicy, Willow eats them and loves them! However, if you are worried about the spice, you can cut the paprika amount in half if you prefer. You can serve these to your littles 9 months +! If your baby has not had anything crunchy to eat, take it slow and watch them closely making sure they chew!
How To
Combine all the ingredients in a bowl and mix. Place on a sheet pan and spread out. Bake at 425 for 25-30 minutes.
Serve warm or room temp!
Crispy Oven Baked Chickpeas
Course: For Toddlers, Healthy, Recipes, Snacks10
servings5
minutes25
minutesIngredients
4 cups (2 15 oz cans) chickpeas drained, rinsed and dried * see notes
1 tablespoon olive oil
1/2 teaspoon paprika
2 teaspoons salt
Freshly ground black pepper to taste
Directions
- Preheat your oven to 425 and prepare a baking sheet with parchment paper. Set aside.
- In a bowl, combine all the ingredients and mix until the chickpeas are all coated.
- Spread the chickpeas out onto the baking sheet so that the chickpeas are not touching each other. If they are too close together, they won’t crisp up as much in the oven.
- Bake for 25-30 minutes, moving the chickpeas around with a wooden spoon every 10 minutes. At 25 minutes, test one. If they need more time, you can leave in for another 5 minutes.
- Serve warm or room temperature. You can store in an airtight container for up to 3 days! Enjoy!:)
Notes
- * once I drain the chickpeas, I place them on a towel for 30 minutes to dry. For crispy chickpeas, they need to be all the way dry before you bake them!
