Curried Roasted Chickpeas

Author: Canadian Living

This flavourful snack has the benefits of being low in saturated fat and a source of iron and folate. Pack in plastic bags or airtight containers for on-the-road snacks or school lunches.

  • Portion size 3 servings
  • Credits : Canadian Living Magazine: June 2012

Ingredients

  • 2 tablespoons olive oil
  • 2 teaspoons curry powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1 can chickpea

Method

In large bowl, stir together oil, curry powder, garlic powder, cumin, coriander and salt.

Drain and rinse chickpeas; pat dry with towel. Add to bowl, stirring to coat. Spread on rimmed baking sheet; bake in 400°F (200°C) oven, stirring occasionally, until golden, crisp and dried, 35 to 38 minutes.

Nutritional facts Per 2 tbsp: about

  • Fibre 2 g
  • Sodium 163 mg
  • Sugars 2 g
  • Protein 2 g
  • Calories 75.0
  • Total fat 3 g
  • Potassium 71 mg
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 10 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Curried Roasted Chickpeas

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