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Roasted Chickpeas - Italian

Roasted Chickpeas - Italian
Roasted Chickpeas - Italian
This healthy recipe comes from NDSU Extension Service.


1 (15-oz.) can chickpeas, drained and rinsed

2 Tbsp. olive oil

½ tsp. kosher salt

½ tsp. oregano

½ tsp. garlic powder

½ tsp. crushed red pepper


Preheat oven to 350 F. Line baking sheet with aluminum foil for easy cleanup. Drain and rinse chickpeas and then pat dry with a paper towel. Discard any excess skins that fall off in the washing. In a medium bowl, mix together chickpeas, olive oil, salt, oregano, garlic powder and crushed red pepper. Spread chickpeas evenly onto a baking sheet. Bake for about 50 to 60 minutes or until the chickpeas reach a desired crunch. Check and move/stir the chickpeas every 10 minutes. Remove from oven and cool completely. Serve.


Makes 10 servings (2 Tbsp. each).
Each serving has 80 calories, 3.5 g fat, 3 g protein, 9 g carbohydrate, 0 g fiber and 200 mg sodium.

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