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5
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Salty Roasted Chickpeas
Roasting chickpeas turns them into a crispy salty snack or a topping for salads.
Course
Snack
Cuisine
American
Diet
Vegan, Vegetarian
Prep Time
2
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
32
minutes
minutes
Servings
4
servings
Calories
134
kcal
Author
Caitlin Self, MS, CNS, LDN
Ingredients
1 ½
cups
chickpeas
cooked or canned, drained
1
tablespoon
vinegar
1
tablespoon
olive oil
¼
teaspoon
onion powder
¼
teaspoon
garlic powder
¼
teaspoon
paprika
¼
teaspoon
spicy cayenne
½
teaspoon
salt
freshly ground black pepper
as desired
Instructions
Place drained chickpeas in a large bowl and coat with vinegar and olive oil. Add seasonings and toss to coat.
Spread out into a parchment-lined baking sheet. Roast on 425ºF for 25-30 minutes, or until crispy and flavorful, but not too blackened.
Nutrition
Calories:
134
kcal
|
Carbohydrates:
17
g
|
Protein:
6
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Sodium:
295
mg
|
Potassium:
188
mg
|
Fiber:
5
g
|
Sugar:
3
g
|
Vitamin A:
130
IU
|
Vitamin B1:
0.1
mg
|
Vitamin B2:
0.04
mg
|
Vitamin B3:
0.3
mg
|
Vitamin B5:
0.2
mg
|
Vitamin B6:
0.1
mg
|
Vitamin C:
1
mg
|
Vitamin E:
1
mg
|
Vitamin K:
5
µg
|
Calcium:
32
mg
|
Copper:
0.2
mg
|
Folate:
106
µg
|
Iron:
2
mg
|
Manganese:
1
mg
|
Magnesium:
30
mg
|
Phosphorus:
105
mg
|
Selenium:
2
µg
|
Zinc:
1
mg
|
Choline:
27
mg