Crispy Baked Chickpeas with Truffle Salt

Chickpeas are lightly tossed with truffle salt and roasted to create a crispy, addictive and guilt-free salty snack.
Crispy Baked Chickpeas with Truffle Salt - The Lemon BowlAs you’ve probably gathered by now, I have a major salty tooth. I will take a cheese platter over a tray of cupcakes any day of the week! When it comes to healthy snacking, these Crispy Baked Chickpeas with Truffle Salt are the ideal balance of satisfying crunch and protein-packed nutrition.

Rinsed Chickpeas - The Lemon BowlThe key to making these baked chickpeas as crispy as possible is to pat them dry with paper towel once you’ve rinsed off the canning liquid. Not only does this process remove unnecessary sodium but it ensures optimal crunch faction at the end. If you’re feeling ambitious, you are welcome to pop the skin off the chickpeas but I am a huge fan of leaving it on for added fiber.

Truffle salt can be found at most specialty food stores, spice shops or online. While it is a bit pricey, a little goes a long way thanks to the deep, nutty flavor of the truffle mushrooms. These are great for stashing in the car, bringing to work for a mid-day snack or keeping in your gym bag for post-workout fuel. They will stay fresh in an airtight container for several days but they are most crunchy right out of the oven.

Smoked Baked Corn Tortilla Chips - The Lemon BowlWhat is your favorite healthy, crunchy snack? Here are a few other tasty ideas for guilt-free snacking:

Baked Sriracha Potato Chips from Oh My Veggies
Cinnamon Sugar Baked Apple Chips from Fifteen Spatulas
Honey Mustard Roasted Cashews from The Law Student’s Wife
Smoky Baked Corn Tortilla Chips from The Lemon Bowl
50 Healthy Snacks for 100 Calories or Less from Cookin’ Canuck
Healthy Baba Ganoush from Slender Kitchen
Sweet Potato and Parmesan Chips from What’s Gaby Cooking

4.5 from 2 reviews
Crispy Baked Chickpeas with Truffle Salt
 
Prep time
Cook time
Total time
 
These crispy baked chickpeas are lightly tossed with truffle salt to create an addictive guilt-free salty snack packed with protein and nutrients.
Author:
Recipe type: Snack
Serves: 8
Ingredients
  • 2 cans chickpeas - drained and rinsed
  • 1½ tablespoons olive oil
  • ½ teaspoon truffle salt (or sea salt)
Instructions
  1. Preheat oven to 400 degrees.
  2. Once you've drained and rinsed the chickpeas, lay them out on a baking sheet and pat dry with paper towel. (The drier the chickpeas, the crispier the end result.)
  3. Drizzle the chickpeas with olive oil and sprinkle with truffle salt. Toss well to coat.
  4. Bake until crispy, 40-45 minutes.
Nutrition Information
Serving size: ¼ cup Calories: 110 Fat: 3.8 g Saturated fat: .3 g Unsaturated fat: 3.5 g Trans fat: 0 Carbohydrates: 14.9 g Sugar: ⅛ g Sodium: 390 mg Fiber: 3.5 g Protein: 4.4 g Cholesterol: 0 mg

 

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Comments

    • says

      YES!! You must get some truffle salt. It lasts a really long time because it’s pretty strong so I really don’t think of it as a pricey ingredient. Also try it on eggs and popcorn and thank me later. ;)

  1. Charlotte Moore says

    WOW!! With the temps you have and the pile of snow to boot I hate to say what we have. Right now about 2 inches of snow and it is up to 37 degrees. First time in 2 days though it has been this warm. We are not getting sunshine too. We have had more snow in years past but this is the most we have had in a couple years.

  2. says

    Yes please! I have never even thought to take skins off chickpeas, but I see people mention it all the time, so glad my laziness equals extra fiber! :)
    These make for awesome snacking.

  3. katie says

    well…now I have a reason to buy truffle salt! In the meantime, I’ve got truffle oil and some truffle butter – think it will make a good substitute?

  4. says

    I am like you – I always choose savory over sweet, especially salty and crunchy! Plus, I think anything is better with truffle salt! Have you tried adding a bit of truffle salt to ground meat and making burgers? it’s unbelievable!

  5. MeganMC says

    I have truffle oil and thought I could sub some out from the olive oil. How much would you recommend?

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