Roasted Chickpeas

Roasted chickpeas – three ways

Makes 2 cups (500 mL)

This snack is very easy to make and will add fibre, iron and folate to your diet. All you have to do is take the basic ingredients and then add the spice of your choice: will it be savoury pizza, sweet cinnamon or Southwestern spice?

Ingredients

• 1 can (19 oz / 560 mL) chickpeas, drained and rinsed
• 1 tbsp (15 mL) olive oil

Savoury pizza crunch chickpeas

• 2 tsp (10 mL) parmesan cheese
• 2 tsp (10 mL) dried oregano
• 1 tsp (5 mL) garlic powder

or

Sweet cinnamon chickpeas

• 2 tsp (10 mL) cinnamon
• 2 tsp (10 mL) sugar

or

Southwestern spice chickpeas

• 2 tsp (10 mL) ancho chili powder (or regular chili powder)
• 1 tsp (5 mL) cumin
• 1/4 tsp (1 mL) black pepper
• dash of cayenne pepper (optional)

Directions

1. Preheat oven to 350º F (180º C).
2. 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.
3. Mix together one of the above spice mixtures. Toss with the chickpeas and place them on an ungreased baking sheet.
4. Bake for 50 minutes or until crunchy. Store in an air tight container for 3 days.

Nutritional information per serving (¼ cup / 50 mL)

• Calories: 79
• Protein: 3 g
• Total fat: 3 g
  • Saturated fat: 0 g
  • Dietary cholesterol: 0 mg
• Carbohydrate: 11 g
  • Dietary fibre: 2 g
• Sodium: 123 mg
• Potassium: 105 mg

Developed by Nadine Day, RD. ©The Heart and Stroke Foundation

Posted: May 2009