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Tahini Roasted Chickpeas

Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Shakes & Snacks
Servings: 4
Calories: 133kcal


  • 1 cup dry chickpeas (or 1 can of chickpeas)
  • juice and zest of half a lemon
  • 2 tbsp tahini
  • 1 tsp avocado oil
  • 1/2 tsp ground cumin
  • 1/2 tsp sumac
  • 1/2 tsp hot paprika
  • 1 tsp sea salt
  • 1 tbsp finely chopped parsley


  • Soak chickpeas in water overnight (or use a can of chickpeas).
  • Drain and rinse the chickpeas.
  • Toss chickpeas with lemon juice, tahini, avocado oil, cumin, sumac, paprika and half the salt.
  • Preheat the oven to 400°F.
  • Line a large baking tray with parchment paper and spread the chickpeas in a single layer.
  • Bake 35-40 minutes, moving them around on the tray 1-2 times while in the oven.
  • Remove from the oven, toss with remaining sea salt, parsley and lemon zest.
  • Enjoy!


Calories: 133kcal | Carbohydrates: 14g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 683mg | Potassium: 160mg | Fiber: 5g | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 8.3mg | Calcium: 40mg | Iron: 1.8mg
Tahini Roated Chickpeas

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