Lemon-Herb Roasted Chickpeas

Mediterranean Diet Recipe, Lemon-Herb Roasted Chickpeas, short cooking demo, Practical Plant-Based Cooking.

Prep: 10 minutes | Cook: 40 minutes | Total: 50 minutes Yield: 4 servings
| Serving Size: ¼ cup

Ingredients:
1 (15-ounce) сап garbanzo beans (chickpeas), drained and rinsed
1 taЫespoon olive oil
1 teaspoon sweet or smoked paprika
½ teaspoon garlic powder
½ teaspoon dried thyme
¼ teaspoon ground Ыасk pepper
¼ teaspoon salt
1 lemon, zested

Directions:
1. Preheat the oven to 400°F.
2. Spread the beans onto а clean kitchen towel or several layers of paper towels. Let sit, or pat with the towel or paper towels, until completely dry to the touch. Set aside.
3. ln а large mixing bowl, use а fork to whisk together the oil, paprika, garlic powder, thyme, Ыасk pepper, salt, and 1½ teaspoons of the lemon zest.
4. Add the beans and toss to coat.
5. Transfer the beans to а rimmed baking sheet and spread into an even layer.
6. Bake until golden-brown, about 30-40 minutes.
7. Let cool, then serve.

Recipe Notes:
• Serve these roasted chickpeas as part of а snack or try adding them as а topping to а green salad.
• These roasted chickpeas will keep in an airtight container at room temperature for up to 5 days.
• Store the zested lemon and any remaining lemon zest in ziptop plastic bags in the refrigerator for up to 7 days, or in the freezer for up to 6 months

Nutrition Facts Per Serving:
Calories: 140 | Total Fat: 5.5 g | Saturated Fat: 0.5 g Sodium: 405 mg | Total Carbohydrate: 19 g | Dietary Fiber: 5.5 g | Protein: 6.5 g

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