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)
INGREDIENTS:
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.)
DIRECTIONS:
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):
253 calories
330 milligrams sodium
5.5 grams fiber
6 grams protein
Excellent Source of: Vitamin B6, folate, manganese
Good Source of: fiber, iron, monounsaturated fats
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4 comments:
Question: does the 15.5 oz include the liquid? I don't buy canned chickpeas, just dry ones and soak a batch at a time and keep them in the fridge. I never know how much to use in recipes that call for canned ones.
Can't wait to try this. Would be great on salads in place of croutons.
I've made a version of these a few times before and my friends and family gobbled them up. It has been awhile, and I appreciate the reminder!!
Debbie,
I should have been more clear. The recipe needs 1.5 cups of drained chickpeas. I will edit the recipe now with that detail.
Thank you.
these were amazing! my kids loved 'em!
dennise
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