4 Serves
76 Mins
Preheat your oven to 200°C and line a baking sheet with parchment paper.
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Vitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
160 µg / 400 µgCalcium
18 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
160 mg / 1,250 mgPotassium
330 mg / 4,700 mgSodium
288 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
7 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Drain and thoroughly rinse the chickpeas using a colander, then pat them completely dry with paper towels to ensure they become crispy.
In a large bowl, toss the dried chickpeas with olive oil, sumac, salt, and black pepper until evenly coated.
Spread the seasoned chickpeas in a single layer on the prepared baking sheet.
Roast in the preheated oven for 60 minutes, shaking the pan halfway through, until the chickpeas are golden brown and crunchy.
59
g7
g30
g
