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  • Noreen Elaine

    BAKED CHICKPEAS: Coat in olive oil spray. Add seasoning of choice. Roast for 30-35 minutes in oven. An inexpensive can of chickpeas becomes an addictive snack!

  • Gila Lashley

    Roasted Chickpea Snack | Skinnytaste A great addictive snack! Even if you don't like the texture of chickpeas, once roasted they become nutty, crunchy and addicting! What's more, they make a healthy snack and are simple to make. Loaded with fiber, zinc, folate and protein it's a win win. You can use any spices you like or adjust the spice to your taste. The possibilities are endless. If you don't like curry, try using salt and garlic powder. Only 149.4 calories per 5 oz. serving size!

  • Colleen Deatsman-Kelley

    Roasted Chickpea Snack | Skinnytaste 'Gotta try these this way. I made these last night using a slightly different recipe. They were Awesome!! The other recipe is: • 2 cans roasted garbanzo beans • 2 tablespoons lime juice • 1 tablespoon chili powder • 4 teaspoons sea salt • 4 teaspoons seasoning salt • Several shakes cayenne pepper • 325°F Bake, stirring every 15 minutes, until dry, about 45 minutes. ~Colleen'

  • Angelica Kuiper

    Healthy Roasted Chickpea Snack Gina's Weight Watcher Recipes Servings: 3 servings • Size: 5 oz • Old Points: 2 pts • Points+: 4 pts Calories: 149.4 • Fat: 3.4 g • Carb: 29.2 g • Fiber: 10.5 g • Protein: 7.5 g Ingredients: 15 oz can chickpeas, drained olive oil spray salt 1 tsp chili pepper powder (to taste) 1 tsp cumin 1 tsp paprika 1 tsp coriander 1 tsp curry powder 1 tsp garlic powder Directions: Preheat oven to 375°. Drain chickpeas in a colander and let th

  • Denise P

    lots of fun food tips to try

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curry fried chick peas... i want to drink beer and watch crappy, soapy tv while eating these by the handful

Healthy Roasted Chickpea Snack from Skinnytaste, found Edamam!

Thank you Jaime Oliver! Can't get enough of this. Tastes even better the next day when it's had a chance to marinate in the lemon and oil dressing.

Happy Friday! This short work week really flew by. I’m currently working on a vegan recipe assignment for a magazine that’s due this week and will be published in September. I’m excited to share it with you! I’m testing & writing recipes this afternoon so hopefully no disasters/small kitchen fires/flops occur… ;) You know w