Oven-roasted chili chickpeas
SmartPoints® value per serving
Crispy on the outside and tender on the inside, this garlicky, salty, chili-spiced snack will keep hunger pangs at bay any time of the day. These four-ingredient chickpeas don't get much easier than this, and roasting them in the oven ensures the perfect consistency. Mix up the toppings with whatever you have on hand as well to make this recipe even more versatile and fun. Roast up a big batch and store in a covered mason jar so it’s right at hand to use whenever you need it.
Chickpeas (15 oz)
1 can(s), (15.5 oz), rinsed, drained, and patted dry
1 tsp, grated
- Preheat the oven to 450°F.
- Spread the chickpeas in a jelly-roll pan. Roast the chickpeas, shaking the pan occasionally, until they begin to brown, about 20 minutes. Let cool about 5 minutes.
- Lightly spray the chickpeas with olive oil nonstick spray. Sprinkle evenly with the garlic salt, chili powder, and lemon zest, shaking the pan to coat evenly. Transfer the chickpeas to a serving bowl. Yields 1/4 cup per serving.