These roasted chickpeas are a great substitute for unhealthy salty snacks. Not only will they keep your sodium and fat intake in check, they also provide protein and fiber.
Tip for the cook: The options are endless when it comes to flavors for roasted chickpeas. Experiment with other seasonings such as cumin, chili powder, smoked paprika, dried basil, or garlic powder.
Yield: 4 servings
Preparation Time: 5 minutes
Cooking Time: 20 minutes
1 (15 oz.) can low-sodium chickpeas (also called garbanzo beans)
2 tsp olive oil
1 tbsp fresh lemon juice (about ½ a medium lemon)
1 tsp lemon zest
1 tsp curry powder
¼ tsp salt
Preheat your oven to 425 degrees Fahrenheit. Spray a baking sheet lightly with cooking spray or olive oil.
Drain and rinse the chickpeas in a colander. Transfer them to a clean dish towel (or paper towels) spread over the counter top. Set aside to let the chickpeas dry on the towel.
In a medium-sized bowl, stir together the olive oil, lemon juice, lemon zest, curry powder, and salt. Gently stir in the chickpeas until they are all evenly coated with the seasonings.
Spread the chickpeas in a single layer on the prepared baking sheet. Bake for 10 minutes. Remove the pan from the oven and use a spoon or spatula to gently stir the chickpeas. Return to the oven and bake for 10 more minutes, or until browned and slightly crunchy. Best served warm.
Nutrition information for 1 serving (about a ½ cup): Calories 122; Total Fat 2.8 g; Saturated Fat 0.4 g; Trans Fat 0 g; Cholesterol 0 mg; Sodium 266 mg; Carbohydrate 20.5 g; Fiber 7.2 g; Sugars 0.1 g; Protein 6.1 g