SPICED TAHINI CHICKPEAS
Add these moreish little flavor bombs to salads, soup garnish, pasta, a wrap or enjoy them as a snack or appetizer. Up the level of heat with the cayenne pepper if you love things a little fiery.
Servings: 10
Calories: 75kcal
Ingredients
- 1/2 cup tahini sesame seed paste
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika or regular paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon sea salt & freshly ground black pepper
- 2 x 15 oz cans chickpeas, rinsed, drained & patted dry with a paper towel
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Combine all ingredients except the chickpeas in a medium bowl. Add the chickpeas and stir to coat the chickpeas in the tahini mixture.
- Tumble the chickpeas onto the baking sheet and spread in an even, single layer. Bake for 30 to 40 minutes, stirring once or twice during cooking until browned with a little crunch – I find letting them cool for a minute or two is a good indicator of crunch as they develop more crunch when cooled but don’t keep that texture the next day so I like to make them on the day of serving, usually no more than two or three hours ahead. Makes about 3 cups.
Nutrition
Calories: 75kcal | Carbohydrates: 3g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 5mg | Potassium: 76mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 248IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg