ROASTED CHICKPEAS
There's nothing quite as tasty or easy to make as roasted chickpeas. It's definitely a snack that we can get behind. A low-fat alternative to cocktail nuts, these spicy beans also taste great tossed into salads. Simply spread the chickpeas on a pan, sprinkle with garlic powder and a touch of red pepper flakes for some heat, and let them roast away in the oven until browned, which should take about 45 minutes. Be sure to keep checking on them at that mark in case you want them crispier or softer. You can store them in an airtight container to maintain their freshness and always have some on hand when a snack attack hits.
Categories Snacks
Time 55m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 350ºF. Lightly coat a rimmed baking sheet with cooking spray.
- Spread chickpeas on baking sheet and sprinkle with garlic powder and red pepper; toss to coat.
- Roast on bottom rack of oven, shaking pan about every 15 minutes, until browned and slightly crunchy, about 45 to 50 minutes. (The chickpeas will still be somewhat soft. Cook longer for desired texture.) Cool before serving. Yields about 1/2 cup per serving.
Nutrition Facts : Calories 31 kcal
ROASTED CHICKPEAS
There's nothing quite as tasty or easy to make as roasted chickpeas. It's definitely a snack that we can get behind. A low-fat alternative to cocktail nuts, these spicy beans also taste great tossed into salads. Simply spread the chickpeas on a pan, sprinkle with garlic powder and a touch of red pepper flakes for some heat, and let them roast away in the oven until browned, which should take about 45 minutes. Be sure to keep checking on them at that mark in case you want them crispier or softer.
Categories Appetizers,Snack
Time 55m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 350 °F (186 °C). Lightly coat a rimmed baking sheet with olive oil cooking spray.
- Spread chickpeas on baking sheet and sprinkle with garlic powder and red pepper; toss to coat.
- Roast on bottom rack of oven, shaking pan about every 15 minutes, until browned and slightly crunchy, about 45 to 50 minutes. (The chickpeas will still be somewhat soft. Cook longer for desired texture.) Cool before serving.
- Yields about 1/2 cup per serving.
Nutrition Facts : Calories 35 kcal
ROASTED CHICKPEAS 3 WAYS
These little flavor bombs come together quickly. Use standard pantry ingredients to make 3 varieties that kids will love. The longer you dry the chickpeas before baking, the crisper they will be. If you have time, strain and rinse them, pat them dry, spread them on a baking sheet and refrigerate them, uncovered, overnight, before roasting.
Provided by Food Network Kitchen
Categories appetizer
Time 2h
Yield 3 cups (six 1/2-cup servings)
Number Of Ingredients 14
Steps:
- For the chickpeas: Preheat the oven to 400 degrees F.
- Put a few layers of paper towels on your work surface. Strain and rinse the chickpeas in a colander, then shake off as much water as possible. Transfer them to the paper towels, top with more paper towels, then pat them gently and roll them around a bit to dry. Discard any papery skins that have peeled off or are about to. Slide the chickpeas onto a large rimmed baking sheet, and let stand at room temperature for at least 30 minutes.
- Roast the chickpeas, stirring them occasionally to keep them from burning in spots, until a little shriveled and pretty crispy, about 45 minutes. Start checking them at around 35 minutes to make sure they are not burning.
- Meanwhile, make the seasoning mixes. For the Taco Seasoning: Mix the chili powder, coriander, cumin, granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
- For the Vinegar-Lime Seasoning: Mix the vinegar, lime zest and 1/2 teaspoon salt in a small bowl.
- For the Onion-Garlic Seasoning: Mix the granulated garlic and onion and 1/2 teaspoon salt in a small bowl.
- When the chickpeas are done, divide them evenly among 3 medium bowls. Toss each batch with 1 tablespoon of the oil, then toss 1 batch with each of the seasoning mixes.
- Return the chickpeas to the baking sheet, keeping each batch separate. Roast them for 3 minutes, just to cook the seasonings slightly. Let cool completely on the pan on a rack, about 30 minutes, then transfer to airtight containers. The chickpeas will keep for 1 day and will soften slightly as they sit.
ROASTED CHICKPEAS
Chickpeas are oven roasted and seasoned to taste for a delicious high fiber snack
Provided by akcpa
Categories Appetizers and Snacks Beans and Peas
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.
Nutrition Facts : Calories 161.3 calories, Carbohydrate 19.3 g, Fat 7.7 g, Fiber 3.8 g, Protein 4.2 g, SaturatedFat 1 g, Sodium 337.3 mg
ROASTED CURRY CHICKPEAS
We coated chickpeas with simple seasonings to make a low-fat snacking sensation. This chickpea recipe rivals calorie-laden varieties sold in stores. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- Rinse and drain chickpeas; place on paper towels and pat dry. Place in a greased 15x10x1-in. baking pan; drizzle with oil and sprinkle with seasonings. Toss to coat. Bake at 450° until crispy and golden brown, 25-30 minutes.
Nutrition Facts : Calories 162 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 728mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 5g fiber), Protein 4g protein.
AMBROSIA OATMEAL (WW CORE)
Another entry in my collection of oatmeal combinations. This one is a little bit odd but the results are surprsingly good. I have presented it here to match my own desired consistency, but you should adjust to your own tastes.
Provided by justcallmetoni
Categories Breakfast
Time 6m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place water in a medium saucepan and bring to and bring to a boil.
- Add oats and reduce to a simmer.
- Add the extracts. (A caution here; one drop if lemon adds a certain clean quality that works well with the fruit. More than that and the results are likey to be off. If you are concerned about your accuracy, I would omit rather than add too much.).
- Cook as directed on you pacakage somewhere between 3 to 5 minutes.
- One minute before the oatmeal is done, stir in the banana slices, pineapple and oranges.
- Divide into two bowls, garnish with coconut if using.
- Two tablespoons of shredded coconut is 1 point.
Nutrition Facts : Calories 267.8, Fat 2.9, SaturatedFat 0.5, Sodium 13.9, Carbohydrate 56.6, Fiber 6.6, Sugar 22.1, Protein 6.6
CHICK NUTS ( ROASTED CHICKPEAS )
I found this in "The New Glucose Revolution", a book about eating low-GI. This recipe is different because it starts with dried chickpeas, not canned. They can be spiced with any combination of spices you enjoy. Prep time does not include the overnight soak.
Provided by Evamyth
Categories Lunch/Snacks
Time 50m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 5
Steps:
- Soak the chickpeas overnight.
- The next day, drain and pat dry the chickpeas.
- Place the chickpeas in a single layer on a cookie tray.
- Bake at 350°F for about 45 minutes or until they are completely crisp.
- The chickpeas will shrink back to their original size.
- Sprinkle with your flavourings of choice and toss to mix while still hot or let the chickpeas cool down and serve plain.
- After seasoning the chickpeas, allow them to air dry for a few days to ensure that any residual moisture has evaporated.
Nutrition Facts : Calories 137.7, Fat 2.3, SaturatedFat 0.2, Sodium 9.1, Carbohydrate 22.9, Fiber 6.6, Sugar 4, Protein 7.3
ROASTED CHICKPEAS
Core/not sure on the points Received from a friend, but also saw on www.weightwatchers.com message board
Provided by A. Lynne
Categories Lunch/Snacks
Time 55m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Lightly coat a rimmed cookie sheet with the Pam.
- Spread chickpeas on baking sheet.
- Mix the seasonings and sprinkle it on the chickpeas, toss to coat.
- Roast on the bottom rack of the oven, shaking pan every 15 minutes or so, until brown and crunchy, about 45 to 50 minutes.
- Store in a tight lidded container.
Nutrition Facts : Calories 71.8, Fat 0.7, SaturatedFat 0.1, Sodium 179.5, Carbohydrate 13.7, Fiber 2.7, Protein 3
ROASTED CHICKPEAS - WW CORE
These are a wonderful alternative to nuts. Snack on them, or use them to top salads. You can easily double this recipe, store them in zip-top bags or airtight containers. You can also experiment with various spices or seasoning mixes in addition to the garlic powder.
Provided by CoreChick
Categories Lunch/Snacks
Time 52m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Rinse and drain chickpeas.
- Lightly coat baking sheet with nonstick spray.
- Spread chickpeas on baking sheet and sprinkle with garlic powder, salt and pepper.
- Toss to coat.
- Bake on bottom rack of oven, shaking pan every 15 minutes. Bake 45 to 50 minutes, until browned and crunchy. Cool completely before serving.
Nutrition Facts : Calories 143.4, Fat 1.4, SaturatedFat 0.1, Sodium 358.9, Carbohydrate 27.3, Fiber 5.3, Protein 6
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Servings 4Total Time 56 minsCategory Snacks
- Pat chickpeas dry with paper towels and place in prepared baking pan. Stir together cumin, paprika, salt, pepper, and cayenne in small cup. Lightly spray chickpeas with nonstick spray, sprinkle with spice mixture, and shake pan to coat chickpeas evenly.
- Bake, shaking pan once, until chickpeas are crunchy, about 45 minutes. Serve warm or at room temperature.
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