Chili Chickpeas
Chili Chickpeas are spicy, salty, and vinegary. They make a perfect mid-afternoon snack.
By Chef Laura Bonicelli
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Servings
6 servings
Ingredients
- canola cooking spray
- 1 15- ouncecan chickpeas -- drained and rinsed
- 1 tablespoonrice wine vinegar
- 1/2 teaspoonchili powder
- 1/2 teaspoonKosher salt
Instructions
- 1
Line a baking sheet with paper towels. Spread the chickpeas on the paper towels and pat dry. Throw away the paper towels and line the pan with a sheet of foil or parchment paper. Spray the pan with cooking spray.
- 2
Put the chickpeas in a bowl and add the vinegar, Chili powder, and salt. Toss to combine and let sit.
- 3
Preheat your oven to 400°F. Spread the chickpeas on the foil-lined pan, spray them with cooking spray, and roast, stirring twice, for 30 to 35 minutes. Cool, the chickpeas will crisp up as they cool off.
Chef's Notes
The chickpeas will lose their crunch after a few hours. To crisp them up again, put them on a baking sheet in a 400°F oven for 5 to 8 minutes.
Nutrition (per serving)
125
Calories
7g
Protein
21g
Carbs
2g
Fat
6g
Fiber
202mg
Sodium