Daniel Fast pg. 198
1. Preheat the oven to 375 degrees.
2. Drain and pat the chickpeas dry with paper towels. Mix the salt and oil together in a large bowl; add the chickpeas and toss until well coated.
3. Spread the chickpeas on heavy-weight baking sheets in a single layer.
4. Roast for 45 minutes, stirring every 15 minutes, being careful not to burn the chickpeas.
5. The chickpeas are done when they are golden brown and completely dried with no chewy centers. If they are underdone, roast longer, checking every 5 minutes and stirring.
6. Allow to cool and then store in an airtight container.
Makes 4-6 servings
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (152g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 565 | ||
Calories from Fat: 102 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.3g | 15 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 36.1mg | 1 % | |
Potassium 1313mg | 35 % | |
Total Carbohydrate 90.9g | 27 % | |
Dietary Fiber 26.1g | 104 % | |
Sugars, other 64.8g | ||
Protein 28.9g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 565
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