See also: More vegan snack ideas
- 1 14 ounce can chickpeas, drained and rinsed
- 1 Tbsp olive, safflower or sunflower oil
- 1 tsp garlic powder
- 1/2 tsp salt
- extra salt, to taste
Gently pat rinsed chickpeas dry, then toss with oil to coat well.
Arrange chickpeas on a single layer on a baking tray. Sprinkle well with garlic powder and salt, and any extra seasonings you like.
Roast in the oven for 35-40 minutes, or until crunchy, gently shaking once or twice to turn.
Sprinkle with additional salt, if desired, before serving.
I recommend enjoying your roasted chickpeas when they're fresh out of the oven, as they have a lovely crunchy and warm texture, but they're great when cooled too. Enjoy your baked and roasted chickpeas!
Makes three servings.
Nutritional information, per serving:
Calories: 187; Total Fat: 4.5g; Saturated Fat: 0.6g
Cholesterol: 0mg; Sodium: 783mg; Total Carbohydrates: 30.6g
Dietary Fiber: 5.9g; Protein: 6.7g
Vitamin A 1%, Vitamin C 9%, Calcium 4%, Iron 10%