0.0 – 0 reviews • High Fiber
| Level: |
Easy |
| Total: |
40 min |
| Prep: |
10 min |
| Cook: |
30 min |
| Yield: |
8 to 10 servings |
Ingredients
- 1 15-ounce can chickpeas, drained and rinsed
- 1 tablespoon extra-virgin olive oil
- 6 tablespoons unsalted butter
- 1 tablespoon smoked paprika
- 12 to 16 cups popcorn
- Kosher salt
Instructions
- Preheat the oven to 450 degrees F. Toss the chickpeas with the olive oil on a rimmed baking sheet. Bake, stirring occasionally, until crisp, about 30 minutes.
- Melt the butter with the smoked paprika in a small saucepan. Toss the popcorn and roasted chickpeas in a large bowl; drizzle with the paprika butter, season with salt and toss again.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
238 |
| Total Fat |
16 g |
| Saturated Fat |
7 g |
| Carbohydrates |
21 g |
| Dietary Fiber |
5 g |
| Sugar |
2 g |
| Protein |
5 g |
| Cholesterol |
23 mg |
| Sodium |
187 mg |