Making these WW roasted chickpeas could not be easier. They’re a great option for snacking, topping salads, protein, and more! I love making roasted chickpeas, you will too after you try these lemony roasted chickpeas.
– 2 15-oz. cans chickpeas – 1 tbsp olive oil – 1 tbsp (packed) lemon zest – Juice of ½ lemon – ¼ tsp salt – ¼ tsp black pepper – 1 tsp garlic powder – 1 tsp oregano
Preheat your oven to 400°. Drain and rinse the chickpeas in a colander.
Spread the chickpeas out on a paper towel and pat dry as best you can, then remove the chickpea skins. (You can do this easily by placing another paper towel over the chickpeas and gently rolling them between the paper towels with your hands.)
When the chickpeas are dry and skinned, place them in a large bowl. Add the olive oil, lemon zest and juice, salt, pepper, and oregano to the bowl, then gently toss the chickpeas with your hands or a spoon to coat.
Spread the chickpeas out on a baking sheet and place in the oven. Roast the chickpeas for 20 minutes, then gently toss them with a spatula and roast them again for another 15 minutes or until browned and crispy.