Prep time:
Recipe From: www.heartandstroke.org Developed By: Nadine Day, RD.
1 hour
| Serves:
2 cups (500 ml)
Recipe From: www.heartandstroke.org Developed By: Nadine Day, RD.
Ingredients
- Chickpeas: 1 can (19 oz or 593 ml) drained and rinsed
- Olive oil: 1 tbsp (15 ml)
- Chili powder: 2 tsp (10ml)
- Cumin: 1 tsp (5ml)
- Black pepper: 1/4 tsp (1ml)
- Cayenne pepper: dash (optional)
Utensils
- Large mixing bowl
- Baking sheet
- Airtight container
Directions
- Preheat oven to 350ºF (180ºC).
- Drain and rinse the chickpeas and dry them really well in a paper towel. Place them in a large bowl and toss with olive oil. Set aside.
- Mix together the spice mixture. Toss with the chickpeas and place them on an ungreased baking sheet.
- Bake for 50 minutes or until crunchy. Store in an air tight container for 3 days.
Nutrition Facts
per ¼ cup
Calories: 79 |
Protein: 3 g |
Fat: 3 g |
Carbohydrate: 11 g |
Fibre: 2 g |
Sodium: 123 mg |