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Italian Roasted Chickpeas
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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
Amount Per Serving
Calories
110
Calories From Fat
% Daily Value *
Total Fat
5 g.
Saturated Fat
Trans Fat
Cholesterol
Sodium
250mg
Total Carbohydrate
12 g.
Dietary Fiber
0 g.
Sugars
Protein
4 g.
Vitamin A
%
•
Vitamin C
%
Calcium
%
•
Iron
%
* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories
2,000
2,2500
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
300g
375g
Dietary Fiber
25g
30g
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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