These roasted chickpeas are an excellent substitute for salty snacks. They are lower in sodium and provide protein and fiber.
Tip for the cook: When it comes to flavors for roasted chickpeas, the options are endless. Experiment with other seasonings, such as cumin, chili powder, smoked paprika, dried basil, or garlic powder.
Nutrition Facts
Serving Size 0.5 cup
Amount Per Serving
128
Calories% Daily Value
8%
Total Fat 5.2g2%Saturated Fat 0.4g
Trans Fat 0g
0%
Cholesterol 0mg11%
Sodium 263mg6%
Total Carbohydrate 17.3g14%
Dietary Fiber 3.8gTotal Sugars 2.8g
0%
Includes 0g Added SugarsProtein 5.3g
0%
Vitamin D 0mcg2%
Calcium 22mg6%
Iron 1mg4%
Potassium 198mg0%
Vitamin A 4mcg3%
Vitamin C 3mgThe % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
13.5 Net Carbs Per Serving
Yield: 4 servings
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Ingredients
- 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
Directions
- Preheat your oven to 425 degrees Fahrenheit. Lightly spray a baking sheet 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 countertop. 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 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 gently stir the chickpeas with a spoon or spatula. Return to the oven and bake for ten more minutes or until browned and slightly crunchy. Best served warm.