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Italian Roasted Chickpeas

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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

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   
Sodium  250mg
Total Carbohydrate  12 g.
Dietary Fiber  0 g.
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