Roasted Chick Peas
Chickpeas, also called garbanzo beans, are inexpensive, readily available in your local supermarket, and packed with fiber, protein, folate and iron.I like to serve roasted chickpeas as an after school snack, appetizer or a side dish.
Prep Time: 5 minutes
Cook Time: 45 minutes
Ingredients:
- 1 15 oz. can chickpeas
- 1 Tbsp. olive oil
- kosher salt or sea salt, to taste
Preparation:
- Preheat oven to 400 degrees F.
- Toss chickpeas with olive oil and kosher salt.
- Spread out in an even layer on a heavy baking sheet. Roast 30 minutes.
- Turn heat down to 375 degrees F. Stir chickpeas. Roast another 5-15 minutes, until chickpeas are golden brown, but not burned.
- Taste, and adjust seasoning.
Note: For best results, watch the chickpeas carefully. There is a perfect point when the chickpeas become crunchy and golden, almost like nuts. Roast them too long, and they get too hard. Too short, and they taste too soft.
Makes 3-4 servings.
Per serving (based on 3): 206 calories, 6 g fat (1 g saturated fat), 0 mg cholesterol, 32 g carbohydrate, 6 g fiber, 7 g protein, 1% vitamin A, 9% vitamin C, 5% calcium, 11% iron
Roasted chickpeas taste best when eaten immediately.
