Amount Per Serving: 1/2 cup
Total Time: 45 minutes
- 1 can chickpeas, drained and rinsed
- 1 Tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp salt
Preheat oven to 400°F.
Line a baking tray with paper towels and pour the drained chickpeas on top. Pat well to dry and then remove paper towels.
Add oil and half of the spice mixture and toss to coat. Make sure the chickpeas are spread in an even layer on the baking tray, and roast until golden and crisp outside, about 30 to 40 minutes, tossing a couple times.
Remove from oven and toss with remaining spices.
Cool slightly, and then serve warm or at room temperature (do not cover them or they will lose their crispness faster).
165 calories; 6 g fat; 0 g saturated fat; 0 mg cholesterol; 418 mg sodium; 21 g carbohydrate; 5 g fiber; 6 g protein