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Salads | |
| One 540-milliliter/18.25-ounce can chickpeas, drained, rinsed and dried thoroughly with paper towel 1 tablespoon olive oil 1/2 teaspoon kosher salt 1/4 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1/4 teaspoon chili powder 1/4 teaspoon cumin 1/4 cup cayenne pepper hot sauce 1 tablespoon unsalted butter, melted, optional (14 grams) | |
| Preheat your oven to 350 degrees F (175 degrees C). Pour the chickpeas onto a rimmed baking sheet and drizzle with olive oil. Season with salt, garlic powder, cayenne pepper, chili powder and cumin and toss well to combine and evenly coat. Roast the chickpeas for 25 to 30 minutes, or until crisp and slightly firm, stirring about halfway through. If you’d like your chickpeas to be a little crunchier, add another 10 minutes onto the cooking time. In a small bowl, combine the cayenne pepper hot sauce and melted butter, if using, and toss with the roasted chickpeas. | |
Unrated | |
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