Nutrition Facts
Nutrition Facts
Calories | 192 | |
---|---|---|
Total Fat | 6.0 g | |
Saturated Fat | 0.5 g | |
Trans Fat | 0.0 g | |
Polyunsaturated Fat | 2.0 g | |
Monounsaturated Fat | 3.5 g | |
Cholesterol | 0 mg | |
Sodium | 146 mg | |
Total Carbohydrate | 27 g | |
Dietary Fiber | 6 g | |
Sugars | 1 g | |
Protein | 8 g |
Dietary Exchanges
1/2 lean meat, 1/2 fat, 2 starch
Ingredients
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2 15.5-ounce cans no-salt-added chickpeas or cannellini beans, rinsed and drained -
2 tablespoons canola or corn oil -
2 teaspoons chili powder, or to taste -
1/2 teaspoon paprika -
1/4 teaspoon garlic powder -
1/4 teaspoon salt -
1/4 teaspoon pepper -
1/8 teaspoon cayenne, or to taste
Directions
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Lay a triple thickness of paper towels on a large plate. Spread the chickpeas on the paper towels. Gently roll the chickpeas around, blotting them lightly with a separate paper towel. Set aside to dry. -
Preheat the oven to 425°F. Line a large rimmed baking sheet with aluminum foil. -
In a small bowl, whisk together the oil, chili powder, paprika, garlic powder, salt, pepper, and cayenne. -
Once the chickpeas are dried, transfer them to a medium bowl. Add the oil mixture, tossing to coat. -
Roast for 35 minutes, or until crispy, rotating and shaking the pan halfway through the cooking process.