Crunchy Moroccan Baked Chickpeas Recipe Is Packed With Fiber & Protein by Nichole Dandrea-Russert, MS, RDN

Are you looking for an easy, healthy, plant-based snack with the crunch you crave? How about the humble chickpea, full of fiber and protein content. 

This Moroccan baked chickpeas recipe is from The Fiber Effect. Who couldn't use a little more fiber in their diet? Make this snack recipe and crunch your way to that fiber fix. 

Cuisine: Moroccan
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

Ingredients

• 1 can (15 ounces)  BPA-free chickpeas or 1 1/2 cups homemade chickpeas
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground smoked paprika
• 1/4 teaspoon salt

Here's how to make it: 

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Drain the chickpeas if using canned. Leave a little moisture on them so that the spices stick to the chickpeas. If your chickpeas are homemade without the brine that's found in the can or on the dry side, you could toss them in a teaspoon of avocado oil (veggie broth or water for oil-free) before adding the spices.
3. Mix all of the spice ingredients together in a medium bowl until they are blended. Add the chickpeas to the bowl and toss with the spices until the chickpeas are evenly coated.
4. Spread the chickpeas on the baking sheet and bake for 40 to 45 minutes, or until crispy, stirring halfway through.

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