Crispy Roasted Chickpeas with Smoky Paprika

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Chickpeas with Smoky Paprika

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpeas with Smoky Paprika

Enjoy a warm, crunchy bowl of roasted chickpeas perfectly spiced with smoky paprika, garlic, and a hint of lemon zest. Paired with a cool, tangy nonfat Greek yogurt dip, this dish delivers a satisfying blend of textures and flavors, ideal for a wholesome meal any time of day.

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NUTRITION

550kcal
Protein
34.2g
Fat
11.4g
Carbs
80.2g

SERVINGS

1 serving

INGREDIENTS

1.5 cups canned chickpeas (drained)

1 teaspoon olive oil

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Pinch of salt

1/2 cup nonfat Greek yogurt

1 teaspoon lemon zest

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Rinse and drain the chickpeas thoroughly. Pat them dry using a clean towel to help achieve extra crispiness.

  • 3

    In a bowl, combine the chickpeas with olive oil, smoked paprika, garlic powder, lemon zest, and a pinch of salt. Toss well to evenly coat.

  • 4

    Spread the seasoned chickpeas in a single layer on the baking sheet.

  • 5

    Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the chickpeas are crispy and slightly browned.

  • 6

    While the chickpeas are roasting, spoon the nonfat Greek yogurt into a serving bowl to use as a cool and creamy dipping sauce.

  • 7

    Once roasted, remove the chickpeas from the oven and allow them to cool for a few minutes. Serve them alongside the Greek yogurt for a delightful contrast of warm crunch and cool creaminess.

Crispy Roasted Chickpeas with Smoky Paprika

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Roasted Chickpeas with Smoky Paprika

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpeas with Smoky Paprika

Enjoy a warm, crunchy bowl of roasted chickpeas perfectly spiced with smoky paprika, garlic, and a hint of lemon zest. Paired with a cool, tangy nonfat Greek yogurt dip, this dish delivers a satisfying blend of textures and flavors, ideal for a wholesome meal any time of day.

NUTRITION

550kcal
Protein
34.2g
Fat
11.4g
Carbs
80.2g

SERVINGS

1 serving

INGREDIENTS

1.5 cups canned chickpeas (drained)

1 teaspoon olive oil

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Pinch of salt

1/2 cup nonfat Greek yogurt

1 teaspoon lemon zest

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Rinse and drain the chickpeas thoroughly. Pat them dry using a clean towel to help achieve extra crispiness.

  • 3

    In a bowl, combine the chickpeas with olive oil, smoked paprika, garlic powder, lemon zest, and a pinch of salt. Toss well to evenly coat.

  • 4

    Spread the seasoned chickpeas in a single layer on the baking sheet.

  • 5

    Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the chickpeas are crispy and slightly browned.

  • 6

    While the chickpeas are roasting, spoon the nonfat Greek yogurt into a serving bowl to use as a cool and creamy dipping sauce.

  • 7

    Once roasted, remove the chickpeas from the oven and allow them to cool for a few minutes. Serve them alongside the Greek yogurt for a delightful contrast of warm crunch and cool creaminess.