Recipe information
Yield
makes 1 cup
Ingredients
1
can (15 ounces) chickpeas, drained and rinsed
2
tablespoons olive oil
Coarse salt
1
teaspoon chili powder
Need to make a substitution?
Preparation
Step 1
Preheat oven to 375°F. Pat chickpeas dry, then toss in a bowl with oil, 1/2 teaspoon salt (or to taste), and the chili powder. Spread in an even layer on a rimmed baking sheet, and bake until crunchy, stirring occasionally, 40 to 45 minutes. Let cool before serving. Peas may be kept in an airtight container for 3 days at room temperature.
Nutrition Information
Step 2
(Per 1/4-cup serving)
Step 3
Calories: 239
Step 4
Saturated Fat: 1.3g
Step 5
Unsaturated Fat: 7.9g
Step 6
Cholesterol: 0mg
Step 7
Carbohydrates: 29.5g
Step 8
Protein: 9.5g
Step 9
Sodium: 84mg
Step 10
Fiber: 5.1g