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Oven-Roasted Chickpeas

By Jason Fung, MD

Oven-Roasted Chickpeas

A small handful of crunchy, savory roasted chickpeas is good as a small bite to break your fast or as an unexpected topping for salads. These also work well tossed into Onion Soup with Emmenthal (page 96) just before serving for some crunch. For more spicy heat, amp up the chipotle and chili powders. As...
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Side Dishes
Cuisine American
Servings 12
Calories 169 kcal

Ingredients
  

  • 38 oz chickpeas canned
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chipotle powder
  • 1 tsp chili powder
  • salt
  • pepper

Instructions
 

  • Assemble, prepare, and measure ingredients. Drain and rinse chickpeas. Dry well on clean tea towels. Preheat oven to 400°F/200°C.
  • In a mixing bowl, combine chickpeas with olive oil, cumin, chipotle pepper, and chili powder. Spread chickpeas on a baking sheet, season with salt and pepper, and roast for 30–40 minutes, stirring occasionally to prevent blackening. Start checking on the chickpeas after 25 minutes. If they overcook, it happens quickly. Remove from oven and allow to cool completely on pan.
  • To serve, throw chickpeas into a bowl and pass it around. Leftovers keep well in an airtight container at room temperature for up to 3 days.

Nutrition

Nutrition Facts
Oven-Roasted Chickpeas
Amount per Serving
Calories
169
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Sodium
 
12
mg
1
%
Potassium
 
271
mg
8
%
Carbohydrates
 
25
g
8
%
Fiber
 
7
g
29
%
Sugar
 
4
g
4
%
Protein
 
8
g
16
%
Vitamin A
 
123
IU
2
%
Vitamin C
 
1
mg
1
%
Calcium
 
46
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Side Dishes
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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