Spicy Oven-Roasted Chickpeas - Hot Chicks

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Spicy Oven-Roasted Chickpeas - Hot Chicks

This Middle Eastern appetizer recipe is best served right out of the oven when the chickpeas are at the height of their crispiness. They make a great, fiber-friendly afternoon snack.

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 0.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.9 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 lean meat, 1/2 fat, 2 starch

Ingredients

Servings  6  

  • 2 (15.5-ounce) canned, no-salt-added chickpeas (garbanzo beans) (drained, rinsed)
  • 2 Tbsp. canola oil
  • 2 tsp. sodium-free chili powder
  • 1/2 tsp. sweet paprika
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/4 tsp. ground Black pepper
  • 1/8 tsp. ground cayenne pepper

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 425°F.
  2. Line a large rimmed baking sheet with foil. Drain and rinse chickpeas; add to the baking sheet. Using a few paper towels, blot the chickpeas to remove excess liquid.
  3. In a small bowl, combine the oil and spices. Mix to combine. Pour oil over chickpeas; using a spatula or hands, mix together so chickpeas are coated with spices.
  4. Roast chickpeas in the preheated oven until crispy, about 35 minutes, rotating and shaking the pan halfway through the cooking process. Remove from oven and serve.

Cooking Tip: Increase the amount of chili powder and cayenne pepper depending on your desired spice level. Also note that the spiciness of chili powder s vary across the board so make sure to taste before using.

Keep it Healthy: If you can’t find no-salt-added chickpeas, opt for reduced-sodium, making sure to drain and rinse well to remove any excess sodium.

Tip: Cannellini beans can also be used in this recipe in place of the chickpeas.

 

This Middle Eastern appetizer recipe is best served right out of the oven when the chickpeas are at the height of their crispiness. They make a great, fiber-friendly afternoon snack.

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 0.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.9 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 lean meat, 1/2 fat, 2 starch

Ingredients

Servings  6  

  • 2 (15.5-ounce) canned, no-salt-added chickpeas (garbanzo beans) (drained, rinsed)
  • 2 Tbsp. canola oil
  • 2 tsp. sodium-free chili powder
  • 1/2 tsp. sweet paprika
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/4 tsp. ground Black pepper
  • 1/8 tsp. ground cayenne pepper

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 425°F.
  2. Line a large rimmed baking sheet with foil. Drain and rinse chickpeas; add to the baking sheet. Using a few paper towels, blot the chickpeas to remove excess liquid.
  3. In a small bowl, combine the oil and spices. Mix to combine. Pour oil over chickpeas; using a spatula or hands, mix together so chickpeas are coated with spices.
  4. Roast chickpeas in the preheated oven until crispy, about 35 minutes, rotating and shaking the pan halfway through the cooking process. Remove from oven and serve.

Cooking Tip: Increase the amount of chili powder and cayenne pepper depending on your desired spice level. Also note that the spiciness of chili powder s vary across the board so make sure to taste before using.

Keep it Healthy: If you can’t find no-salt-added chickpeas, opt for reduced-sodium, making sure to drain and rinse well to remove any excess sodium.

Tip: Cannellini beans can also be used in this recipe in place of the chickpeas.