Bailey Tri, RD, CD
Servings: 3 • Calories: 144 • Fat: 1 g • Carb: 26 g • Fiber: 6 g • Protein: 8 g • Sugar: 1 g Sodium: 84 mg • Cholesterol: 0 mg
- 15.5 oz can chickpeas, drained and rinsed drizzle of olive oil to lightly coat chickpeas ¼ tsp chili pepper powder ¼ tsp ground cumin ¼ tsp paprika ¼ tsp garlic powder ¼ tsp onion powder salt/pepper to taste drizzle of favorite hot sauce (optional
In a medium sized bowl, toss chickpeas in olive oil, add spices and coat thoroughly.
Arrange on a baking sheet covered with aluminum foil in a single layer and roast for about 35 to 45 minutes, shaking the pan every ten minutes. All ovens are different so make sure they don’t burn. They will be golden brown and crunchy on the inside when done, not moist. Add a little extra dashes of spices and hot sauce (optional) and that’s it! Easy as pie..or should I say chickpeas?