Serves 8, ¼ cup servings as a snack (or ½ cup as a protein topper to a salad)


1.5 cups of low sodium chickpeas, rinsed and peels removed

1 tablespoon avocado oil

¼ teaspoon smoked paprika



  1. Preheat oven to 400 F and line a large baking sheet with parchment paper.
  2. Toss chickpeas in oil and seasoning.

Roast chickpeas for 20 minutes, until crispy.


Nutrition facts: 58kcal, 2.5gm total fat, 0gm cholesterol, 2mg sodium, 7gm carbohydrates, 2gm fiber, 2gm protein


Recipes provided by:

Michelle Routhenstein, MS RD CDE CDN

Preventive Cardiology Dietitian

Instagram: Heart.Health.Nutritionist