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Craving something crunchy? These spicy roasted chickpeas will give you healthy satisfaction without too much salt or saturated fat.

Source: Whole Living, January/February 2011



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How would you rate this recipe?
  • Jennifer Hollowell
    30 AUG, 2012
    I used dried chick peas and cooked them like t do to make hummus. (Boil 3 minutes, let them sit an hour, then rinse and steady boil for another hour.) They don't absorb as much water as chick peas in a can, so they got burnt quickly. Next time I'll make sure I soak overnight, or use canned. I've made my last 2 batches of hummus using canned vs. cooked chick peas, and the texture is far more smooth with canned, well hydrated chick peas vs. the ones I cook at home.
    • culinarykitten
      28 SEP, 2018
      umm. this recipe is for roasted spiced chickpeas, right?
  • mkkiki
    27 JUN, 2013
    where can i find calorie count i need carbs, fats, protien and fiber plz
  • LynzCap
    28 JUL, 2012
    I've made these twice in the last week! I'm not a big fan of cumin, so I did my own mixture of spices (like garlic, onion powder, cajun spice). I bumped the temp up to 450 for 40 minutes also (after reading the reviews), and then at 275 for about 15 to dehydrate them a bit more. Soooo delicious!
  • 802karen
    20 JAN, 2012
    I also did a higher heat and left in longer. They are a favorite I think because of the salty/spicy taste - but can't imagine they'd be crispy if left more than a day. Not as crunchy as I thought but made 3x already!

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