This recipe for chili lemon poppers is based on chickpeas. They’re flavorful, high in protein, and (when baked) crispy! You’ll get hooked, quickly! Eat them as a snack, or use them as a crunchy topping for salads. They’ll beat popcorn as your favorite movie night snack.
Here is a 1 minute video on how to make them!
Carnival Chili Lemon Poppers
Author: Chef Garrett Berdan, RDN
Nutrition Information
- Calories: 127
- Fat: 4g
- Saturated fat: 0g
- Carbohydrates: 18g
- Sugar: 3g
- Sodium: 276mg
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
Prep time:
Cook time:
Total time:
Ingredients
- 2 15-ounce cans (about 3 cups) chickpeas, drained and rinsed
- 1 teaspoon fresh lemon zest
- 2 teaspoons lemon juice
- 1 tablespoon vegetable oil
- 1 teaspoon chili powder or ground New Mexico Chiles
- ½ teaspoon flaky kosher salt
Instructions
- Preheat the oven to 400°F.
- Place the drained chickpeas on a towel and pat with a towel to dry off the excess water. Pour chickpeas into a mixing bowl.
- Zest the fresh lemon with a fine grater or rasp grater. Add to the chickpeas. Cut the lemon in half and squeeze out the juice. Add 2 teaspoons of the lemon juice to the chickpeas.
- Add the vegetable oil, chili powder or ground New Mexico Chiles, and kosher salt. Stir until the chickpeas are well coated with the seasonings.
- Spray a rimmed sheet pan with nonstick spray. Pour the chickpeas onto the prepared sheet pan and spread chickpeas out into a single layer.
- Bake in the preheated oven for 35 – 45 minutes, stirring the chickpeas half way through. The chickpeas will shrink a bit and get crisp and browned on the outside. Remove from the oven and eat while warm or at room temperature.
Notes
Estimated cost per serving: $0.40.
Rootopia Recipe from Chef Garrett Berdan, RDN.
Do you have a favorite healthy snack? Tell us about it in the comments!
