Roasted Chickpeas
These Roasted Chickpeas are easy and quick to make. Eat them alone as a snack or serve them on salads and bowls.
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Servings:
Ingredients
- 1 can chickpeas drained, rinsed, and patted dry
- 2 Tablespoons buckwheat flour
- 1 Tablespoon extra virgin olive oil
- ⅛ teaspoon salt
Instructions
- Preheat oven to 400℉
- Place chickpeas on sheet pan and toss in the olive oil until evenly coated. Sprinkle buckwheat flour and salt over chickpeas and toss until evenly coated. Spread evenly across pan.
- Place pan in oven and roast for 15-20 min until chickpeas are dried, and browned. Let cool and store in air tight container in the fridge. You can lightly toast before serving, if needed.
Notes
Preferred ingredients – Cooking Olive Oil: McEvoy Ranch Cooking Olive Oil
Nutrition
Serving: 1serving | Calories: 97kcal | Carbohydrates: 14.8g | Protein: 3.2g | Fat: 3.1g | Saturated Fat: 0.4g | Sodium: 197mg | Potassium: 109mg | Fiber: 2.9g | Calcium: 20mg | Iron: 1mg
Calories: 97kcal