Herb-Roasted Chickpeas

Oxmoor House
Keep these crunchy chickpeas on hand for munching or to add crunch to salads. They're a lower-fat alternative to packaged nuts and seeds.
8 servings (serving size: 1/4 cup)


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2 (19-ounce) cans chickpeas (garbanzo beans), rinsed and drained
2 teaspoons olive oil
2 teaspoons dried oregano
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper


Prep: 6 Minutes
Cook: 50 Minutes

Preheat oven to 400°.

Pat chickpeas dry with paper towels. Combine chickpeas, olive oil, and remaining ingredients in a medium bowl; toss well.

Arrange chickpeas in a single layer on a jelly-roll pan. Bake at 400° for 50 minutes, stirring twice. Cool completely. Store in an airtight container.

Created date

March 2010

Nutritional Information

Calories 112
Fat 2.1 g
Satfat 0.3 g
Protein 4.2 g
Carbohydrate 19.4 g
Cholesterol 0 mg
Iron 1.3 mg
Sodium 223 mg
Caloriesfromfat 17 %
Fiber 3.9 g
Calcium 33 mg