Heart Healthy
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.
Print Recipe
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.
-
Servings:
6
Ingredients
-
2 (15.5-ounce) chickpeas (garbanzo beans) -
2 tablespoons canola or corn oil -
2 teaspoons chili powder -
1/2 teaspoon paprika -
1/4 teaspoon garlic powder -
1/4 teaspoon salt -
1/4 teaspoon pepper -
1/8 teaspoon cayenne
Directions
Tip: Click on step to mark as complete.
-
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. -
Preheat the oven to 425°F. Line a large rimmed baking sheet with aluminum foil. -
In a small bowl, whisk together the oil, chili powder, paprika, garlic powder, salt, pepper, and cayenne. -
Once the chickpeas are dried, transfer them to a medium bowl. Add the oil mixture, tossing to coat. -
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
Calories
Protein
FiberNutrition 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
-
Servings:
6
Ingredients
-
2 (15.5-ounce) chickpeas (garbanzo beans) -
2 tablespoons canola or corn oil -
2 teaspoons chili powder -
1/2 teaspoon paprika -
1/4 teaspoon garlic powder -
1/4 teaspoon salt -
1/4 teaspoon pepper -
1/8 teaspoon cayenne
Directions
Tip: Click on step to mark as complete.
-
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. -
Preheat the oven to 425°F. Line a large rimmed baking sheet with aluminum foil. -
In a small bowl, whisk together the oil, chili powder, paprika, garlic powder, salt, pepper, and cayenne. -
Once the chickpeas are dried, transfer them to a medium bowl. Add the oil mixture, tossing to coat. -
Roast for 35 minutes, or until crispy, rotating and shaking the pan halfway through the cooking process.