High Protein Lemon Pepper Chickpeas
These chickpeas are a delightful blend of zesty lemon and a peppery kick, making them a perfect snack or protein-packed addition to any meal. I love how simple yet satisfying they are!
You know, there's something so comforting about roasted chickpeas.
I remember the first time I made them; I was experimenting in my kitchen on a rainy afternoon, and the aroma of lemon and spices filled the air.
This recipe is special to me because it not only delivers a punch of flavor but also packs a serious protein punch from the chickpeas.
Plus, they’re so versatile – I love tossing them in salads or just snacking on them straight from the oven!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using canned chickpeas for convenience, but if you’re feeling ambitious, you can definitely cook dried chickpeas from scratch! Just soak them overnight and boil until tender. Also, the nutritional yeast is optional, but I think it adds a lovely depth of flavor and a hint of cheesy goodness without any nutritional yeast.
Tips & Notes
- •I like to keep my roasted chickpeas in an airtight container; they stay crunchy for a few days, but trust me, they won’t last long!
- •Feel free to experiment with different spices; sometimes I add smoked paprika or cayenne for a spicy twist.
Recipe Variations
- •If I’m feeling adventurous, I’ll toss in some smoked paprika or cayenne for a spicy kick.
- •For a Mediterranean vibe, try adding some dried oregano or basil instead of the garlic and onion powders.
Storage & Freezing
Store any leftovers in an airtight container at room temperature, but I find they’re best eaten within a day or two for maximum crunch. If they start to lose their crispiness, you can pop them back in the oven for a few minutes to revive them!
Frequently Asked Questions
Can I use dried chickpeas instead?
Absolutely! Just make sure to soak and cook them until tender before following the rest of the recipe.
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These chickpeas are a delightful blend of zesty lemon and a peppery kick, making them a perfect snack or protein-packed addition to any meal. I love how simple yet satisfying they are!
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C). This is the perfect temperature for roasting chickpeas to get that lovely crunch.
- 2
In a mixing bowl, combine the drained and rinsed chickpeas with olive oil, lemon juice, lemon zest, black pepper, garlic powder, onion powder, salt, and nutritional yeast if you’re using it.
- 3
Toss everything together until the chickpeas are evenly coated in the mixture.
- 4
Spread the chickpeas in a single layer on a baking sheet lined with parchment paper. This helps them crisp up nicely.
- 5
Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until they’re golden brown and crunchy.
- 6
Once done, let them cool for a few minutes before diving in. The flavors will deepen as they cool.
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