With their sparkling nutritional profile, chickpeas -- and all their wonderful phytonutrients -- are a wonderful addition to salads, casseroles, and pilafs.
This recipe changes up their usual texture, creating a savory and delicious side dish that also makes for a fun finger food.
YIELDS: 3 servings (1/2 cup each)
1 15.5 ounce can chickpeas (drained and rinsed; preferably low sodium)
1.5 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice
1/4 teaspoon chili powder (for an extra kick, try 1/2 teaspoon)
1/8 teaspoon salt
NOTE: This is only one variety. I encourage you to experiment with different spices and flavorings (i.e.: curry powder, ground ginger, black pepper, tamari, thyme, oregano, cumin, etc.)
Heat oven to 400 degrees Fahrenheit
Combine all ingredients in a bowl.
Transfer mixture to roasting pan and heat in oven for 20 minutes.
NUTRITION INFORMATION (per serving):
330 milligrams sodium
5.5 grams fiber
6 grams protein
Excellent Source of: Vitamin B6, folate, manganese
Good Source of: fiber, iron, monounsaturated fats