Salt and Vinegar Roasted Chickpeas
Ok… I have a thing for salt and vinegar chips 😋. So I thought- why not make a higher protein, higher fiber snack lower in saturated fat!
This spin on roasted chickpeas is a game changer! You’ll have to try and let me know what you think! 😘
PREP TIME
5 minutes
COOK TIME
15 minutes
INGREDIENTS
4
Serves: 4
Ingredients
- 15 oz15 oz15 oz Chickpeas, canned, drained and rinsed
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 1 Tbsp1 Tbsp1 Tbsp White Vinegar, Distilled
- 1 tsp1 tsp1 tsp Garlic Powder
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Toss the chickpeas with olive oil, vinegar, garlic powder, and salt until they are evenly coated.
- Roast in oven until golden brown (about 10-15 minutes).
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nightshade Free Nut Free Pescetarian Plant Based Shellfish Free Snacks Sugar Alcohol Free Sugar Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 362 |
| Fat: | 11 g |
| Carbohydrates: | 58 g |
| Protein: | 14 g |
| Cholesterol: | 0 g |
| Sodium: | 22 mg |
| Fiber: | 14 g |
| Sugars: | 7 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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