Chickpeas are grown in Zone 1 and 2.
To find out more information, flip to page 34.
Roasted Chickpeas
Servings: 8
INGREDIENTS
4 cups (1 L) cooked chickpeas or 2-19 oz
(540 mL) cans no salt added chickpeas,
drained and rinsed
3 Tbsp (45 mL) canola oil
1/2 cup (125 mL) preferred spices (cajun, curry,
garlic powder, chili powder…etc.)
DIRECTIONS
1. Preheat oven to 400˚F (200˚C).
2. Combine all ingredients in medium bowl
and spread on parchment paper or greased
cookie sheet.
3. Bake for 30 minutes. Stir.
4. Bake another 20 minutes, stirring every 5 min.
5. Let cool and enjoy!
6. Once cooled, store in an airtight container.
NUTRIENTS
Per Serving (1/2 cup/125 mL)
180 Calories, 7 g Fat, 1 g Saturated Fat,
0 mg Cholesterol, 22 g Carbohydrates,
4 g Fibre, 4 g Sugar, 5 g Protein, 6 mg Sodium,
238 mg Potassium, 140 mcg Folate,
40 mg Calcium, 2 mg Iron
TIPS
• Enjoy as a crunchy, spiced snack or in
place of croutons in a salad!
• Baking on parchment paper controls
sticking to the pan.
• Some ovens may run hotter than others;
adjust the heat and baking time as needed.
• Feel free to substitute any other cooked/
canned pulse like black beans or pinto beans
for a tasty treat!
12 | Cooking with Pulses | Snacks & Smoothies
