Crunchy roasted chickpeas are packed with fiber and nutrients, and easy to make at home.
- 15 ounce chickpeas (garbanzo beans), canned
- 1/8 teaspoon salt
- 1 teaspoon garlic powder
- 2 teaspoons olive oil
Preheat oven to 375° F. Drain and rinse chickpeas, then pat dry with a paper towel.
Arrange chickpeas in a single layer on a baking sheet and roast for 30-35 minutes, shaking the pan every ten minutes. They will be golden brown and crunchy on the inside when done, not moist. Watch carefully so they don't burn.
In a medium bowl, combine the salt and garlic powder.
Remove chickpeas from the oven when done and toss with 2 teaspoons of extra virgin olive oil. Immediately toss with seasoning while hot.
Cool before serving.
Calories: 96kcal | Carbohydrates: 15g | Protein: 6g | Fat: 2g | Sodium: 369mg | Fiber: 5g