Oven-roasted chickpeas with smoked paprika and cumin. A crunchy, high-fiber, plant-protein snack.
Preheat oven to 200C (400F).
Drain and rinse chickpeas, then pat very dry with a towel.
Toss chickpeas with olive oil, paprika, cumin, and salt.
Spread in a single layer on a baking sheet.
Roast for 25-30 minutes, shaking the pan halfway through.
Let cool for 5 minutes (they crisp up as they cool).
Serve immediately for best crunch. Store in an open container.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.