Crunchy Chickpeas

Photo: Kiyoshi Togashi; Styling: Sarah Smart

Yield: Serves 8 (serving size: 1/4 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 15 Minutes
Total: 1 Hour, 55 Minutes

Nutritional Information

Amount per serving
  • Calories: 95
  • Fat: 3.9g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.5g
  • Carbohydrate: 11.6g
  • Fiber: 2.5g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 195mg
  • Calcium: 39mg

Ingredients

  • 2 (15 1/2-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
  • 2 tablespoons canola oil
  • 1 teaspoon ground cumin
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon onion powder
  • 1 garlic clove, minced

Preparation

  1. 1. Preheat oven to 300°.
  2. 2. Wrap chickpeas in a towel; lightly roll to loosen skins. Discard skins. Combine chickpeas and remaining ingredients. Arrange on a baking sheet. Bake at 300° for 1 hour and 40 minutes, stirring every 20 minutes.
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