Roasted Chickpeas with Paprika & Cumin
Chickpeas tossed in olive oil and spice, roasted until they crack — 10 g of fibre and 12 g of plant protein in a 255 kcal snack that behaves like a crisp.
Chickpeas tossed in olive oil and spice, roasted until they crack — 10 g of fibre and 12 g of plant protein in a 255 kcal snack that behaves like a crisp. Batch it once, and it keeps in a jar for a week.
Ingredients (1 serving)
- Chickpeas, cooked and drained — 130 g
- Olive oil — 1 tsp
- Smoked paprika — 1/2 tsp
- Ground cumin — 1/2 tsp
- Sea salt — pinch
Macros per serving
- Calories: 255 kcal
- Protein: 12 g
- Fat: 8 g
- Carbs: 36 g
- Fiber: 10 g
Key micronutrients
- Folate: ~230 µg
- Iron: ~3 mg
- Magnesium: ~65 mg
- Manganese: ~1.2 mg
Why it earns a spot in the rotation
- Fibre density. Ten grams of fibre from one snack covers roughly a third of the daily 25–38 g target.
- Plant iron with a companion. Chickpeas carry non-heme iron; the spice mix keeps them palatable without needing added sugar.
- Displaces the crisp packet. The mouthfeel is close enough to a fried snack that it lands in the same slot in the day, at a fraction of the sodium and none of the refined oils.
- Batch cost is one tray. One 30-minute roast produces four to five snack portions that keep dry all week.
Sources
AgeGen recipes are sourced from the USDA FoodData Central database. Macros are calculated per the ingredient panel; round to the gram.
