Crunchy Roasted Chickpeas
Ingredient allergen flags: No major allergens in the base recipe. Check labels.
Check actual labels and cross-contact. Allergen guidance and swaps
Thoroughly dried chickpeas roast into a crisp snack with a light coating of chili seasoning.
Ingredients
- 2 cans chickpeas, drained and rinsed (510 g total)
- 1 Tbsp (13.5 g) olive oil
- 1 tsp (2.7 g) chili powder
- 1/4 tsp (1.5 g) salt
Method
- Heat oven to 400°F. Pat chickpeas thoroughly dry with a clean towel. Toss with oil, chili powder and salt in one bowl, then spread in a single layer on a rimmed tray.
- Roast 30-40 minutes, shaking the tray occasionally, until crisp throughout; continue briefly if centers are still soft. Cool completely on the tray before closing in an airtight container.
Allergy / dietary substitutions
No tracked major allergen is deliberately added; chickpeas can still cause individual reactions. Check spice and canned-food labels and avoid cross-contact.
Training-day additions
Pair with bread (adds wheat) and a whole piece of fruit.
Store / pack
Store airtight at room temperature; use within 3 days: a conservative planning limit. Start with fully crisp, completely cooled chickpeas.
Approximate nutrition / serving
210 kcal · Protein 9 g · Carbohydrate 29 g · Fat 7 g
Food images are AI-generated illustrations. This recipe is not medical or nutrition advice.
Wash hands and produce; separate raw animal foods from ready-to-eat food. See Keep good food safe.
Safety: food-safety basics · Allergies: allergen guidance · nutrition method.
How the nutrition estimates are made
Each recipe reports approximate calories, protein, carbohydrate and fat per equal serving of its stated base batch. P = protein; C = carbohydrate; F = fat.
One ingredient, one weighed amount
The source stores edible ingredient grams and a USDA FoodData Central SR Legacy record. Dry pasta, oats, rice and lentils use dry weights; raw and cooked meat use matching records. Water and measured seasonings are included.
The calculation
For each nutrient: multiply ingredient grams by the USDA value per 100 g, divide by 100, sum the batch and divide by servings. Round calories to the nearest 10 kcal and macronutrients to the nearest gram.
What can change the result
Brand, draining, natural variation and cooking losses affect the real meal. Canned black/white beans use cooked unsalted bean proxies. Red lentils use generic lentils. The method assumes all listed oil and edible food are consumed; it does not model nutrient retention or evaporation.
What the estimate does not claim
Sides, training-day additions, substitutions and allergy swaps are excluded. Sodium, vitamins and minerals are not reported. These are ingredient estimates, not laboratory results, an assessment of your whole diet or a daily intake target.
Sources and ingredient records
- D1: USDA: FoodData Central / SR Legacy
- A1: FDA: Food Allergies / Nine Major Allergens
- A2: FARE: Substitutes for Common Allergens
- A3: FARE: Avoiding Cross-Contact
- A4: FDA: Allergen Guidance FAQ / Coconut
- 2 cans chickpeas, drained and rinsed (510 g total) — USDA SR Legacy FDC 173801; 510 edible g
- 1 Tbsp (13.5 g) olive oil — USDA SR Legacy FDC 171413; 13.5 edible g
- 1 tsp (2.7 g) chili powder — USDA SR Legacy FDC 171319; 2.7 edible g
- 1/4 tsp (1.5 g) salt — USDA SR Legacy FDC 173468; 1.5 edible g
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