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Italian Roasted Chickpeas Printer Friendly 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