Italian Roasted Chickpeas
Ingredients
1 (15-ounce) can chickpeas, drained and rinsed
2 T. olive oil
½ tsp. kosher salt
½ tsp. oregano
½ tsp. garlic powder
½ tsp. crushed red pepper
Directions
Preheat oven to 350 F. Line baking sheet with aluminum foil for easy cleanup. Drain and rinse chickpeas and then pat dry with a paper towel. Discard any excess skins that fall off in the washing. In a medium bowl, mix together chickpeas, olive oil, salt, oregano, garlic powder and crushed red pepper. Spread chickpeas evenly onto a baking sheet. Bake for about 50 minutes or until the chickpeas reach a desired crunch. Check and move/stir the chickpeas every 10 minutes. Remove from oven, and cool completely. Serve.
Nutrition Facts
Serving Size
Servings Per Container 8
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| Amount Per Serving |
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Calories
110
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Calories From Fat
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% Daily Value *
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Total Fat
5 g.
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Cholesterol
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Sodium
250mg
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Total Carbohydrate
12 g.
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Dietary Fiber
0 g.
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Sugars
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Protein
4 g.
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Vitamin A
%
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• |
Vitamin C
%
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Calcium
%
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• |
Iron
%
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| * Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
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Calories |
2,000 |
2,2500 |
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| Total Fat |
Less than |
65g |
80g |
| Saturated Fat |
Less than |
20g |
25g |
| Cholesterol |
Less than |
300mg |
300mg |
| Sodium |
Less than |
2,400mg |
2,400mg |
| Total Carbohydrate |
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300g |
375g |
| Dietary Fiber |
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25g |
30g |
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| Calories per gram: |
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Fat 9 •
Carbohydrate 4 •
Protein 4
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