- 1 can (15 ounces) chickpeas or garbanzo beans
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons curry powder
- 1/2 teaspoon crushed red pepper flakes
- Rinse and drain chickpeas; place on paper towels and pat dry. Place in a greased 15x10x1-in. baking pan; drizzle with oil and sprinkle with seasonings. Toss to coat. Bake at 450° until crispy and golden brown, 25-30 minutes.
Nutrition Facts1/4 cup: 162 calories, 9g fat (1g saturated fat), 0 cholesterol, 728mg sodium, 17g carbohydrate (3g sugars, 5g fiber), 4g protein.
- Jan 13, 2021
This recipe has way too much sodium for only 1/4 cup. 728 mg sodium is almost half of what is recommended for a daily intake for a person on a sodium restricted diet. I used no-salt chickpeas and decreased the salt to 1/2 teaspoon. It was still good.
- Oct 13, 2014
My family loved this but we love spicy food so this had just the right amount of heat for us!
- Aug 9, 2012
<p>A tad too spicy for my taste; next time I would cut back on the red pepper. Otherwise, a tasty and great healthy snack!</p> I also mixed the chickpeas, oil and seasonings in a bowl before putting them on the baking sheet, and stirred them every so often as they baked.