Weight Watchers Freestyle Points*:
4
Recipe Summary
Crispy Roasted Chickpeas in the oven to curb the salty/crunchy cravings.
4 points/batch or use non-stick cooking spray to reduce points.
Ingredients
- 2 15-ounce cans chickpeas
- 1 Tbsp olive oil - 4 pts (or can just spray with non-stick cooking spray)
- 1/2 to 3/4 tsp salt
- 2 to 4 tsp spices or finely chopped fresh herbs like chili power, curry powder, cumin, smoked paprika, ranch, rosemary, thyme or other favorites.
Cooking Directions
- Heat oven to 400 degrees: Place an oven rack in middle of oven.
- Rinse and drain the chickpeas: Open the cans of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water.
- Dry the chickpeas: Pat the chickpeas very dry with a clean dishtowel or paper towels. They should look matte and feel dry to the touch; if you have time, leave them to air-dry for a few minutes. Remove any chickpea skins that come off while drying, but otherwise don't worry about them.
- Toss the chickpeas with olive oil and salt: Spread the chickpeas out in an even layer on the baking sheet. Drizzle with olive oil and sprinkle with salt. Stir with your hands or a spatula to make sure chickpeas are evenly coated.
- Roast the chickpeas in the oven for 30-45 minutes: Stir the chickpeas or shake the pan every 10 minutes. A few chickpeas may pop - that's normal. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside.
- Toss the chickpeas with the spices: Sprinkle the spices over the chickpeas and stir to coat evenly.
Serving Size / Serves
As many as you need to kick the craving.
Recipe Category: