Roasted Chickpeas Snack
Servings 1 cup
- 1 19 oz can chickpeas
- 1 Tbsp olive oil
- 1 tsps paprika
- 1/2 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 1/2 tsp brown sugar
Drain the liquid off the chickpeas and rinse. Lay out a couple of layers of paper towel. Spread the chickpeas out in a single layer. Remove any of the translucent skins that are falling off. Top with another layer of paper towel.
Allow chickpeas to dry 30-60 minutes.
Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
Spread the chickpeas out in a single layer being careful not to crowd them.
Roast about 40 minutes and then check them. The smaller ones may be crunchy and the larger ones may need more time. This step is important because if you take them out too soon they will not be crunchy. Roast up to another 20 minutes as needed but watch so they don't burn.
When they are done pour them into a bowl right away. Toss with the 2 Tbsps olive oil. Then toss with the spice mix.
Serve at room temperature.
Nutritional values are for the whole recipe. Per 2 Tbsps -60 calories, 9 grams Carbohydrates; 2.25 grams protein; 2.5 grams fat (.38 grams Sat fat); 89 ml sodium; 2 grams fiber; 2 grams sugar.
Calories: 481kcal | Carbohydrates: 62g | Protein: 18g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 719mg | Potassium: 864mg | Fiber: 16g | Sugar: 16g