Roasted Chickpea Crunch Snack
Crispy oven-roasted chickpeas and pumpkin seeds tossed with olive oil, smoky paprika, and cumin for a crunchy, zinc-rich snack that delivers about 40% of your daily zinc in one portion.
- Prep
- 5 min
- Cook
- 30 min
- Total
- 35 min
- Servings
- 1
Ingredients
- 120gcanned chickpeas, drained and rinsed (about 3/4 cup)
- 28graw pumpkin seeds (pepitas, about 3 tbsp)
- 1tbspextra-virgin olive oil
- 0.75tspsmoked paprika
- 0.5tspground cumin
- 1pinchsalt (optional, go light — canned chickpeas already contain sodium)
- 1pinchblack pepper
Instructions
- 01
Preheat the oven to 200 C / 400 F. Line a baking sheet with parchment paper.
- 02
Pat the drained chickpeas very dry with a clean towel — removing surface moisture is the key to crispiness. Discard any loose skins that come off.
- 03
Spread the chickpeas on the baking sheet and roast alone for 15 minutes (pumpkin seeds burn faster, so they go in later).
- 04
Meanwhile, in a small bowl whisk together the olive oil, smoked paprika, cumin, a light pinch of salt if using, and black pepper.
- 05
Pull the tray out, add the pumpkin seeds, drizzle the spiced oil over everything, and toss to coat evenly. Spread back into a single layer.
- 06
Return to the oven and roast another 12-15 minutes, shaking the tray once, until the chickpeas are golden and crunchy and the seeds are toasted and puffed.
- 07
Let cool for at least 5 minutes — they crisp up further as they cool. Eat right away for the best crunch.
Nutrition (per serving)
- Calories
- 440kcal
- Protein
- 19g
- Carbs
- 35g
- Fat
- 28g
- Fiber
- 10g
- Selenium
- 6mcg
- Zinc
- 4mg
- Iron
- 5.8mg
- B12
- 0mcg
- Iodine
- 2mcg
- Sodium
- 350mg
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