Herb-Roasted Chickpeas

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.

Yield: 8 servings (serving size: 1/4 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 112
  • Fat: 2.1g
  • Saturated fat: 0.3g
  • Protein: 4.2g
  • Carbohydrate: 19.4g
  • Cholesterol: 0mg
  • Iron: 1.3mg
  • Sodium: 223mg
  • Calories from fat: 17%
  • Fiber: 3.9g
  • Calcium: 33mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 400°.
  2. Pat chickpeas dry with paper towels. Combine chickpeas, olive oil, and remaining ingredients in a medium bowl; toss well.
  3. 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.
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