Recipie I tried today: Roasted Chickpeas

 Taken from


A healthy alternative to Cocktail nuts, these spicy beans also taste great tossed into salads.  Store in an airtight container to maintain freshness, or eat them all at once!


Preparation time: 3 minutes

Cooking time: 50 minutes

Level of Difficulty: Super Easy

Serving: 4, ½ cup servings

WW Point value: 2



1 teaspoon olive oil (or spray of that handy olive oil cooking spray)

2 cup canned chickpeas, rinsed and drained

¼ tsp garlic powder

1/8 tsp red pepper flakes



  1. Preheat oven to 350 degrees.  Lightly coat a rimmed baking sheet (I also used foil) with cooking spray.
  2. Spread chickpeas on baking sheet and sprinkle with garlic powder and red pepper; toss to coat
  3. Roast on bottom rack of oven, shaking pan about every 15 minutes, until browned and slightly crunchy, about 45 to 50 minutes.

 Note: The chickpeas will still be somewhat soft.  Cook longer for desired texture.  Cool prior to serving.



How I made it better:  Instead of using garlic powder, upgrade to minced garlic.  I did use the red pepper flakes, but I also jazzed it up with the Gourmet Garden Chili Pepper Blend (The stuff that you squeeze out).


I used my handy olive oil cooking spray – but I premixed in a bowl for maximum spicy coverage.


I’m serving with some prefab chili lime chicken patties, roasted corn, and sliced fresh tomatos.  Yum-yum!


*Obligatory warning: Chickpeas cause flatulance in most.