Crispy Roasted Chickpeas with Sea Salt

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

Crispy Roasted Chickpeas with Sea Salt

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpeas with Sea Salt

Enjoy a satisfying and crunchy bowl of crispy roasted chickpeas, perfectly seasoned with sea salt, garlic powder, and smoked paprika, paired with a creamy, tangy nonfat Greek yogurt dip accented with a splash of lemon. This dish offers a delightful contrast between the warm, savory chickpeas and the cool, protein-packed dip—making it a balanced option for any meal of the day.

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NUTRITION

406kcal
Protein
38.3g
Fat
9.1g
Carbs
54.9g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

1 tsp olive oil

1/4 tsp sea salt

1/4 tsp garlic powder

1/4 tsp smoked paprika

1/2 cup nonfat Greek yogurt

1/2 tsp lemon juice

Pinch of black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the chickpeas thoroughly then pat them dry with a clean towel.

  • 3

    In a bowl, toss the chickpeas with olive oil, sea salt, garlic powder, and smoked paprika until evenly coated.

  • 4

    Spread the chickpeas on a baking sheet in a single layer, ensuring they are not overcrowded.

  • 5

    Roast the chickpeas in the preheated oven for 25 to 30 minutes, stirring halfway through to achieve uniform crispiness.

  • 6

    While the chickpeas roast, prepare the dip by stirring the nonfat Greek yogurt with lemon juice and a pinch of black pepper in a small bowl.

  • 7

    Once roasted, remove the chickpeas from the oven and allow them to cool slightly.

  • 8

    Serve the crispy roasted chickpeas warm with the creamy Greek yogurt dip on the side.

Crispy Roasted Chickpeas with Sea Salt

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

Crispy Roasted Chickpeas with Sea Salt

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Chickpeas with Sea Salt

Enjoy a satisfying and crunchy bowl of crispy roasted chickpeas, perfectly seasoned with sea salt, garlic powder, and smoked paprika, paired with a creamy, tangy nonfat Greek yogurt dip accented with a splash of lemon. This dish offers a delightful contrast between the warm, savory chickpeas and the cool, protein-packed dip—making it a balanced option for any meal of the day.

NUTRITION

406kcal
Protein
38.3g
Fat
9.1g
Carbs
54.9g

SERVINGS

1 serving

INGREDIENTS

1 cup canned chickpeas (drained)

1 tsp olive oil

1/4 tsp sea salt

1/4 tsp garlic powder

1/4 tsp smoked paprika

1/2 cup nonfat Greek yogurt

1/2 tsp lemon juice

Pinch of black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rinse and drain the chickpeas thoroughly then pat them dry with a clean towel.

  • 3

    In a bowl, toss the chickpeas with olive oil, sea salt, garlic powder, and smoked paprika until evenly coated.

  • 4

    Spread the chickpeas on a baking sheet in a single layer, ensuring they are not overcrowded.

  • 5

    Roast the chickpeas in the preheated oven for 25 to 30 minutes, stirring halfway through to achieve uniform crispiness.

  • 6

    While the chickpeas roast, prepare the dip by stirring the nonfat Greek yogurt with lemon juice and a pinch of black pepper in a small bowl.

  • 7

    Once roasted, remove the chickpeas from the oven and allow them to cool slightly.

  • 8

    Serve the crispy roasted chickpeas warm with the creamy Greek yogurt dip on the side.