Ranch-Spiced Crispy Chickpeas
Prep: 10 minutes
Bake: 40 minutes • Serves: 8
2 cans (15.5 ounces each) PICS low sodium chickpeas, drained, rinsed and patted dry
1 tablespoon PICS olive oil
1 teaspoon PICS garlic powder
1 teaspoon PICS onion powder
1/4 teaspoon PICS fine sea salt
1 teaspoon dried chives
1 teaspoon dried dill
1 teaspoon PICS dried parsley
1 tablespoon PICS olive oil
1 teaspoon PICS garlic powder
1 teaspoon PICS onion powder
1/4 teaspoon PICS fine sea salt
1 teaspoon dried chives
1 teaspoon dried dill
1 teaspoon PICS dried parsley
1. Preheat oven to 400°; adjust 2 oven racks to center and lower positions. In large bowl, toss chickpeas, oil, garlic powder, onion powder and salt; spread in single layer on 2 rimmed baking pans and bake 25 minutes.
2. In small bowl, stir chives, dill and parsley; stir into chickpea mixture and bake 15 minutes or until golden brown and crisp. Makes about 2-1/2 cups.
Serving Size: 1/3 cup
Approximate nutritional values per serving:
114 Calories, 4g Fat, 0g Saturated Fat, 0mg Cholesterol, 216mg Sodium,
15g Carbohydrates, 5g Fiber, 3g Sugars, 0g Added Sugars, 6g Protein