Of which 2.2 g sugars and 1.7 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fiber (chickpeas) · Plant protein (chickpeas) · Unsaturated fat (olive oil)
Allergens none
Crispy paprika chickpeas
The snack that stands in for potato chips, minus the guilt.
Ingredients
- 400 g (14 oz) cooked chickpeas — drained and dried
- 1 tbsp olive oil (15 g / ½ oz)
- 1 tsp smoked paprika (2 g)
- 1 tsp ground turmeric (3 g)
- 1 lemon, zest only (8 g)
- 1 tsp ground cumin (2 g)
- sea salt, to taste
Method
- Drain the chickpeas and dry them very well with paper towels — the drier they are, the crunchier they get.
- Toss with the olive oil, paprika, turmeric, cumin and salt.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Snacks & Small Plates”. The English edition is coming soon.
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