| 4 | 50 | 169 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 45 min | 4 |
| 1 can (19oz) | Chickpeas, canned, drained |
| 1/2 tsp | Sea Salt |
| 1/2 tsp | Black pepper |
| 1/2 tsp | Chili powder |
1. Preheat oven to 425F.
2. Drain, rinse, and dry chickpeas as much as possible. I run a paper towel over them to absorb some of the water. You can add the seasoning to the chickpeas in a bowl, but I do it all directly on the baking sheet and toss them around to cover them evenly.
3. Bake until the chickpeas are crunchy and toasty looking. For me, that’s about 45 minutes, but it depends on the brand of chickpeas you use and how well you managed to dry them. Remove from oven every 15 minutes to toss and then put back in the oven - keep a close eye on the chickpeas after an hour so they don't burn!
| Meat Alternative | 0.8 |
| Vegetables | 1.1 |
