Ingredients

makes 1 cup

　　1 can (15 ounces) chickpeas, drained and rinsed

　　2 tablespoons olive oil

　　Coarse salt

　　1 teaspoon chili powder

　　

Step 1

Preheat oven to 375°F. Pat chickpeas dry, then toss in a bowl with oil, 1/2 teaspoon salt (or to taste), and the chili powder. Spread in an even layer on a rimmed baking sheet, and bake until crunchy, stirring occasionally, 40 to 45 minutes. Let cool before serving. Peas may be kept in an airtight container for 3 days at room temperature.

　　

Nutrition Information

Step 2

(Per 1/4-cup serving)

　　

Step 3

Calories: 239

　　

Step 4

Saturated Fat: 1.3g

　　

Step 5

Unsaturated Fat: 7.9g

　　

Step 6

Cholesterol: 0mg

　　

Step 7

Carbohydrates: 29.5g

　　

Step 8

Protein: 9.5g

　　

Step 9

Sodium: 84mg

　　

Step 10

Fiber: 5.1g

　　Power Foods