Roasted Chickpeas
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 95.2
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 492.5 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 3.0 g
- Protein: 3.3 g
View full nutritional breakdown of Roasted Chickpeas calories by ingredient
Introduction
These roasted chickpeas are my answer to those times that I need something salty. They can be made with or without salt, and with or without oil, though that will change the nutritional info.Other spices can be used as well. These roasted chickpeas are my answer to those times that I need something salty. They can be made with or without salt, and with or without oil, though that will change the nutritional info.
Other spices can be used as well.
Number of Servings: 8
Ingredients
-
1 Can - Chickpeas
1 TBSP - Olive Oil
1 TSP - Salt
Directions
0. Preheat oven to 350 degrees F
1. Open can of chickpeas into a strainer and rinse under running cold water.
2. Put chickpeas in a mixing bowl, add olive oil and salt, toss or mix with a spoon to coat chickpeas.
3. Turn coated chickpeas onto a tin foil covered baking sheet.
4. Place in oven, cook until brown and crunchy. (I like to shake the pan once during cooking to move them around; I find they get crunchier that way.
5. Remove from oven and take the chickpeas off the pan, still on the tin foil and allow to cool.
Serving Size: Varies
Number of Servings: 8
Recipe submitted by SparkPeople user BOOKWORM2011.
1. Open can of chickpeas into a strainer and rinse under running cold water.
2. Put chickpeas in a mixing bowl, add olive oil and salt, toss or mix with a spoon to coat chickpeas.
3. Turn coated chickpeas onto a tin foil covered baking sheet.
4. Place in oven, cook until brown and crunchy. (I like to shake the pan once during cooking to move them around; I find they get crunchier that way.
5. Remove from oven and take the chickpeas off the pan, still on the tin foil and allow to cool.
Serving Size: Varies
Number of Servings: 8
Recipe submitted by SparkPeople user BOOKWORM2011.