Rating: 4 stars
13 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
  • 13 Ratings

In place of greasy chips or processed snacks, pop a few of these spicy and crispy chickpeas.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

prep:
5 mins
roast:
30 mins
cool:
5 mins
total:
40 mins
Servings:
12
Yield:
3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. In a medium bowl combine garbanzo beans, oil, barbecue spice, paprika, chili powder, garlic salt, celery salt, and onion powder. Spread in an even layer in a 15x10x1-inch baking pan. Roast about 30 minutes or until browned and crisp, stirring once halfway through roasting. Cool completely.

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To Make Ahead:

Place cooled chickpeas in an airtight container; cover. Store at room temperature for up to 1 week.

Nutrition Facts

101 calories; fat 5g; saturated fat 1g; carbohydrates 10g; mono fat 3g; poly fat 1g; insoluble fiber 3g; protein 4g; vitamin a 189.9IU; vitamin c 0.1mg; niacin equivalents 0.1mg; folate 0.3mcg; sodium 122mg; potassium 9mg; calcium 32mg; iron 0.8mg.
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