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Spicy Oven-Roasted Chickpeas - Hot Chicks

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Spicy Oven-Roasted Chickpeas - Hot Chicks

Snack on these warm, crunchy, and fiber-friendly chickpeas while you're watching your favorite sports team on TV or offer them to the kids for a delicious afterschool treat.

Ingredients

Servings  6  

  • 2 15.5-ounce cans no-salt-added chickpeas or cannellini beans, rinsed and drained
  • 2 tablespoons canola or corn oil
  • 2 teaspoons chili powder, or to taste
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne, or to taste

Directions

Tip: Click on step to mark as complete.

  1. Lay a triple thickness of paper towels on a large plate. Spread the chickpeas on the paper towels. Gently roll the chickpeas around, blotting them lightly with a separate paper towel. Set aside to dry.
  2. Preheat the oven to 425°F. Line a large rimmed baking sheet with aluminum foil.
  3. In a small bowl, whisk together the oil, chili powder, paprika, garlic powder, salt, pepper, and cayenne.
  4. Once the chickpeas are dried, transfer them to a medium bowl. Add the oil mixture, tossing to coat.
  5. Roast for 35 minutes, or until crispy, rotating and shaking the pan halfway through the cooking process.

Nutrition Facts

Spicy Oven-Roasted Chickpeas - Hot Chicks
CaloriesCalories
192 Per Serving
ProteinProtein
8g Per Serving
FiberFiber
6g Per Serving

Nutrition Facts

Calories 192
Total Fat 6.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 3.5 g
Cholesterol 0 mg
Sodium 146 mg
Total Carbohydrate 27 g
Dietary Fiber 6 g
Sugars 1 g
Protein 8 g

Dietary Exchanges
1/2 fat, 2 starch, 1/2 lean meat

 
Snack on these warm, crunchy, and fiber-friendly chickpeas while you're watching your favorite sports team on TV or offer them to the kids for a delicious afterschool treat.

Nutrition Facts

Spicy Oven-Roasted Chickpeas - Hot Chicks
CaloriesCalories
192 Per Serving
ProteinProtein
8g Per Serving
FiberFiber
6g Per Serving
×
Calories 192
Total Fat 6.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 3.5 g
Cholesterol 0 mg
Sodium 146 mg
Total Carbohydrate 27 g
Dietary Fiber 6 g
Sugars 1 g
Protein 8 g

Dietary Exchanges
1/2 fat, 2 starch, 1/2 lean meat

Ingredients

Servings  6  

  • 2 15.5-ounce cans no-salt-added chickpeas or cannellini beans, rinsed and drained
  • 2 tablespoons canola or corn oil
  • 2 teaspoons chili powder, or to taste
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne, or to taste

Directions

Tip: Click on step to mark as complete.

  1. Lay a triple thickness of paper towels on a large plate. Spread the chickpeas on the paper towels. Gently roll the chickpeas around, blotting them lightly with a separate paper towel. Set aside to dry.
  2. Preheat the oven to 425°F. Line a large rimmed baking sheet with aluminum foil.
  3. In a small bowl, whisk together the oil, chili powder, paprika, garlic powder, salt, pepper, and cayenne.
  4. Once the chickpeas are dried, transfer them to a medium bowl. Add the oil mixture, tossing to coat.
  5. Roast for 35 minutes, or until crispy, rotating and shaking the pan halfway through the cooking process.
 

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