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SPICE ROASTED CHICKPEAS
These crunchy roasted chickpeas make a great lunchbox snack. They keep well in the fridge for up to a week.
Yield: Makes about 1 1/2 cups.
July 02, 2019
SPICE ROASTED CHICKPEAS
Ingredients
- 2 tsp canola oil
- 1 tsp red pepper flakes
- 1 tsp ground cumin
- 1/8 tsp salt
- 1 can (19 oz/540 mL) chickpeas, rinsed and drained
Directions
- Preheat oven to 425°F.
- Combine oil, red pepper flakes, cumin and salt in a bowl. Add chickpeas and toss until coated.
- Spread chickpea mixture in a parchment paper-lined rimmed baking sheet.
- Bake, stirring occasionally, until chickpeas are crunchy, about 45 - 50 minutes; cool. Store in an airtight container in refrigerator for up to 1 week or freeze for up to 1 month.
Nutritional analysis per 1/4 cup:
101 calories, 3.0 g fat, 4.7 g protein, 14.7 g carbohydrate, 4.1 g fibre, 142 mg sodium