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Quick & Healthy Recipes: Oven-Roasted Chickpeas

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.

3 servings (1/2 cup each)


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 by mixing and matching different spices and flavorings (i.e.: curry powder, ground ginger, black pepper, tamari, nutritional yeast, thyme, oregano, cumin, etc.)


Heat oven to 400 degrees Fahrenheit

Combine all ingredients in a bowl.

Transfer mixture to roasting pan and heat in oven for 20 minutes, shaking every 5 minutes to ensure even browning.


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



  1. Debbie said on February 20th, 2009

    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.

  2. Nicole (Sweetie Pie) said on February 20th, 2009

    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!!

  3. Andy Bellatti said on February 20th, 2009


    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.

  4. T said on February 21st, 2009

    these were amazing! my kids loved ’em!


  5. Lisa said on February 9th, 2010

    Love these! But are the calories correct for a 1/2 cup serving? Seems really high.

  6. Chris Langley said on November 9th, 2011

    Sounds good I just made a variation of a cauliflower recipe from Mehgan the Vehgan’s blog.
    I did:
    Cauliflower (small pieces or in your case bites)
    Red Onion
    Garlic powder
    Red Chili seasoning mix (winco makes it in the open bin section)
    melted coconut oil
    truffle salt
    rice wine vinegar
    light agave syrup
    Mix all cook @350 for about 30 min top of with
    Daiya Mozzarello Vegan Cheese (first time I used it, nice)
    Pop back in oven ’til the Cheese melts

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