A crunchy, savory, and satisfying snack made from chickpeas roasted with herbs and spices, perfect for a heart-healthy, portion-controlled treat suitable for a kidney-friendly diet.

Nutrition per Serving

536

Calories

25g

Protein

79g

Carbs

15g

Fat

ckd_friendly low_sodium heart_healthy high_fiber diabetic_friendly

Recipes in this Meal

1. Low-Sodium Roasted Chickpeas

Crispy, crunchy, and irresistibly savory! These roasted chickpeas are the perfect healthy snack, seasoned with a smoky, aromatic spice blend instead of lots of salt. They're incredibly easy to make and great for munching on or tossing into salads.

Prep10 min

Cook0 min

Bake25 min

Servings2

Serving size: 1 cup

536cal

25gprotein

79gcarbs

Ingredients

255 g chickpeas (from one 15-ounce can, rinsed, drained, and patted very dry)
1 tbsp olive oil
0.75 tsp smoked paprika
0.5 tsp garlic powder
0.5 tsp onion powder
0.5 tsp cumin powder
0.25 tsp black pepper (freshly ground)
0.125 tsp salt (optional, omit for a zero-sodium version)

Instructions

1
Prepare the chickpeas
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

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Health Benefits

❤️

Low Sodium

Prepared without added salt to support healthy blood pressure and kidney function.

🌾

High Fiber

Provides dietary fiber which aids in digestion, promotes satiety, and helps manage blood sugar.

💪

Plant-Based Protein

Offers a moderate amount of plant-based protein, which is often recommended in kidney-friendly diets.

Frequently Asked Questions

Are these roasted chickpeas healthy for a kidney diet?

Yes, when prepared without salt and in a controlled portion (around 1/2 cup), they are a suitable snack for a CKD diet. They provide fiber and plant-based protein while staying within safe limits for sodium, potassium, and phosphorus.

How many calories are in this snack?

A half-cup serving of these low-sodium roasted chickpeas contains approximately 200-210 calories, making it a filling and budget-friendly snack.

What can I season them with besides salt?

For a flavorful, salt-free version, use spices like smoked paprika, garlic powder, onion powder, cumin, or a pinch of chili powder. A squeeze of fresh lime or lemon juice after roasting also enhances the taste.

How do I get my roasted chickpeas extra crispy?

The key to crispy chickpeas is to make sure they are completely dry before roasting. Pat them thoroughly with a paper towel. Roasting at a high temperature, around 400°F (200°C), also helps achieve a perfect crunch.

How should I store leftover roasted chickpeas?

Store them in a container that is not airtight, such as a paper bag or a bowl with a loose cover, at room temperature. This prevents them from steaming and losing their crispiness. They are best eaten within 2-3 days.

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About Low-Sodium Roasted Chickpeas

A crunchy, savory, and satisfying snack made from chickpeas roasted with herbs and spices, perfect for a heart-healthy, portion-controlled treat suitable for a kidney-friendly diet.

This american dish is perfect for snack. With 535.8 calories and 25.05g of protein per serving, it's a ckd_friendly, low_sodium, heart_healthy, high_fiber, diabetic_friendly option for your meal plan.

15gfat

Drain the canned chickpeas and rinse them thoroughly under cold water for at least 30 seconds to remove excess sodium.

Spread the rinsed chickpeas on a clean kitchen towel and pat them completely dry. The drier they are, the crispier they will get. For extra crispiness, gently rub them to remove the loose skins.

Season the chickpeas

Transfer the dry chickpeas to a medium bowl. Drizzle with olive oil and toss to coat evenly.
In a small bowl, mix together the smoked paprika, garlic powder, onion powder, cumin powder, black pepper, and optional salt.
Sprinkle the spice mixture over the chickpeas and toss again until every chickpea is well-coated.

Roast to perfection

Spread the seasoned chickpeas in a single, even layer on the prepared baking sheet. Ensure they are not overcrowded.
Bake for 20-25 minutes, shaking the pan halfway through, until they are golden brown and firm to the touch.
They should rattle when you shake the pan. If they aren't crispy enough, return to the oven for another 3-5 minutes, watching closely to prevent burning.

Cool and serve

Remove the baking sheet from the oven. Let the roasted chickpeas cool completely on the pan for at least 10 minutes.
They will continue to crisp up as they cool down.
Serve immediately as a snack or use as a crunchy topping for salads and soups.

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Fat

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