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
Calories
Protein
Fiber
Nutrition Facts
| 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.
-
Preheat oven to 425°F. -
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. -
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. -
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.
