Description
A warm and toasty mix of crunchy roasted chickpeas and sweet corn, perfect as a side, salad topper, or snack.
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained, rinsed, and patted dry
- 1 cup corn (fresh kernels, thawed frozen corn, or drained canned corn)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder or cayenne (optional)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lime juice or lemon juice
- 2 tablespoons chopped fresh cilantro or parsley (optional)
- 1–2 tablespoons grated Parmesan or nutritional yeast (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss the chickpeas with olive oil, smoked paprika, cumin, garlic powder, chili powder (if using), salt, and pepper until evenly coated.
- Spread the chickpeas in a single layer on one side of the baking sheet and place the corn on the other side.
- Roast for 20–25 minutes, shaking or stirring once halfway through.
- If desired, roast an additional 3–5 minutes for extra crispiness.
- Remove from the oven and let cool for 3–5 minutes. Toss together with lime juice and cilantro or parsley. Add Parmesan or nutritional yeast if using.
Notes
Dry chickpeas well for the crispiest results. Store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg