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Easy roasted cayenne chickpeas

Delicious oven roasted cayenne chickpeas - Gluten free, vegan
Course Appetiser, Snack
Cuisine American, middle eastern
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 servings
Calories 167kcal
Author Charla

Ingredients

  • 2-3 cups of cooked chickpeas drained and dried can use 2 cans
  • 1 tablespoon of coconut oil melted
  • ½ teaspoon cayenne pepper
  • ½ teaspoon himalayan pink salt
  • Excess cayenne papper for dusting after roasting

Instructions

  • Preheat the oven at 200C
  • Place the chickpeas in a large bowl then coat evenly with the cayenne pepper, pink salt and coconut oil.
  • Line a baking tray with parchment paper and spread the cooked chickpeas onto the tray, being careful not to overcrowd.
  • Roast for 30-40 minutes until golden brown and crunchy. Don't forget to check the periodically, rotating the chickpeas so they cooked evenly and don't burn.
  • Allow to cool before dusting with additional cayenne before serving accordingly.
  • Store the remainder in an airtight bag.

Nutrition

Calories: 167kcal | Carbohydrates: 23g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Sodium: 297mg | Potassium: 248mg | Fiber: 6g | Sugar: 4g | Vitamin A: 313IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg