Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 can (540 mL/19 oz) no salt added chickpeas, drained and rinsed
- 15 mL (1 tbsp) vegetable oil
- 2 mL (½ tsp) dried thyme
- 2 mL (½ tsp) ground pepper
Directions
Preheat the oven to 180°C (350°F).
Spread chickpeas onto one end of a clean towel. Fold the other side of the towel over chickpeas and gently roll them in between the two ends to dry. As they dry, some skins will come off. Remove as many skins as possible and continue to pat dry. The drier they are, the more they will crisp up when baking.
Toss chickpeas in oil and spread evenly on a rimmed baking sheet.
Bake for 25 minutes. Remove from the oven, add thyme and ground pepper and stir to ensure they are well coated and so they brown evenly.
Return to the oven and bake for another 15 to 20 minutes, or until golden brown and crispy.
Remove the pan from the oven and let them cool; they will continue to crisp up as they cool. These are best eaten the same day to maintain their crispiness.