Roasted Chickpeas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 15-oz can of chickpeas1 tsp of olive oil
Preheat oven to 425 degrees. Rinse and drain the chickpeas. Place on a baking sheet (note: use a baking sheet that has raised edges so your little chickpeas don’t roll off!)
Let the chickpeas toast in the oven for about twenty minutes. Pull them out and use a spatula to move them around a little bit so they will evenly cook. Put them back into the oven for another twenty minutes, but make sure to check on them frequently for the last five to ten minutes so that they do not burn. You want them to brown a bit so that they’ll stay crunchy. A few of the chickpeas on the edge will probably burn a little, but you want the majority of them to be a nice caramel brown.
Pull the chickpeas out of the oven and pour them into a zip lock bag with just a tiny bit of olive oil. Close the bag and SHAKE SHAKE SHAKE until the chickpeas are very lightly coated. Pour them into a bowl. Salt them if you’d like. Other seasonings are fun to experiment with, too. My favorites include cayenne pepper, curry powder, nutritional yeast, and paprika.
Let them cool for 5-10 minutes and enjoy! They should be eaten right away; otherwise, they may start to absorb the olive oil and become kind of rubbery. If this happens, leave them in the oven a few minutes longer next time and use less olive oil.
Number of Servings: 1
Recipe submitted by SparkPeople user CLAIREDACTYL.
Let the chickpeas toast in the oven for about twenty minutes. Pull them out and use a spatula to move them around a little bit so they will evenly cook. Put them back into the oven for another twenty minutes, but make sure to check on them frequently for the last five to ten minutes so that they do not burn. You want them to brown a bit so that they’ll stay crunchy. A few of the chickpeas on the edge will probably burn a little, but you want the majority of them to be a nice caramel brown.
Pull the chickpeas out of the oven and pour them into a zip lock bag with just a tiny bit of olive oil. Close the bag and SHAKE SHAKE SHAKE until the chickpeas are very lightly coated. Pour them into a bowl. Salt them if you’d like. Other seasonings are fun to experiment with, too. My favorites include cayenne pepper, curry powder, nutritional yeast, and paprika.
Let them cool for 5-10 minutes and enjoy! They should be eaten right away; otherwise, they may start to absorb the olive oil and become kind of rubbery. If this happens, leave them in the oven a few minutes longer next time and use less olive oil.
Number of Servings: 1
Recipe submitted by SparkPeople user CLAIREDACTYL.
Nutritional Info Amount Per Serving
- Calories: 545.5
- Total Fat: 9.3 g
- Cholesterol: 0.0 mg
- Sodium: 1,270.8 mg
- Total Carbs: 96.1 g
- Dietary Fiber: 18.7 g
- Protein: 21.0 g
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