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Crispy Paprika Chickpeas

From Farm Where Life is Good

<p>Full flavor, high protein snacking, at its best!</p>
Source: (Entered by Lara Rasmussen Anderson)
Serves: 4c

2 15oz cans chickpeas/garbanzo beans, drained and rinsed
2 Tbsp olive oil
1 1/2 tsp sweet paprika
1 1/2 tsp smoked paprika
1/2 tsp sea salt
1/2 lemon, zest and juice
1 tsp fresh thyme

Step by Step Instructions
  1. Preheat the oven to 425°F.
  2. Use a dish towel or a salad spinner to make sure the chickpeas are as dry as possible. Lay them flat on a non-stick baking sheet.
  3. Roast in the oven for 10 minutes, then shake to redistribute, and cook for 10 minutes more.
  4. Combine the remaining ingredients in a medium mixing bowl.
  5. Add the roasted chickpeas and toss until well coated. Return the chickpeas to the baking sheet and roast in the oven for 5 more minutes, until very fragrant.
  6. Serve warm or at room temperature as a table snack, or use them to top Spanish rice!