Since starting the FASTer Way to Fat Loss, my eating habits have really changed. Combining intermittent fasting with carb cycling has made me even more aware of what I’m eating. And it’s also made me realize that I really need to balance my macros (proteins, fats and carbs) on my full macro days. Thus, I’ve been on the lookout for some yummy snacks that are tasty, salty, crunchy and savory and also help me get to my macro goals. These oven roasted chili chickpeas are right up that alley. Oh, and they are gluten-free and dairy-free!
What are the macros?
For this recipe, the entire panful and divide it in to 4 equal servings (I usually use a scale). Then each of those 4 servings has 12 grams of F, 7 grams of protein and 15 net carbs making it fit nicely into most ways of eating.
What do you need?
You’ll start with one can of chickpeas (or garbanzo beans), some olive oil (or your favorite fat), and some seasoning. The beauty of the seasoning is that you can really adapt this to any seasonings you’d like. You could even make it sweet or chocolatey.
Also, grab a cookie sheet and some parchment paper.
Preheat your oven to 300F. Place your chickpeas on a parchment lined baking sheet. Make sure to give the sheet a little shake some the beans are all on one layer.
Cooking your chickpeas
Before adding anything to the chickpeas, you’ll roast them for 90 minutes, stirring every 20 minutes or so.
At the 90 minute mark, remove the chickpeas from the oven, sprinkle the oil over the top of them and then sprinkle all of the seasonings. Mix them all well and spread them back out to one layer.
Roast the chickpeas for a final 30 minutes. Then remove them from the oven and allow them to cool. I like to eat them right away, but if you have some left (if you didn’t share), store them in an air tight container.
You could use part of a packet of taco seasoning, use cinnamon and sugar, just olive oil and salt (maybe with pepper) and more. I think even adding some cocoa powder and powdered sugar would be amazing.
- 1 can chickpeas, drained and rinsed
- ½ tsp garlic powder
- 2 tsp chili powder
- 1 tsp cumin
- salt and pepper, as desired
- 2 tbsp olive oil or any other vegetable oil you prefer
- Preheat the oven to 300F.
- Place the peas on a parchment lined baking sheet. Give the sheet a little shake to be sure the beans are all on one layer.
- Roast the chickpeas for 2 hours, giving them a stir every 20 minutes.
- Half an hour before the time is up, sprinkle the oil on the chickpeas and sprinkle all the seasonings over them. Mix them up well.
- Roast again for another 30 minutes.
- Remove from the oven and let them cool.
- Store in an air tight container.
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Amount Per Serving: Calories: 214Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 415mgCarbohydrates: 21gFiber: 6gSugar: 4gProtein: 7g