Roasted Buffalo Chickpeas

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Prep Time: 5 mins Cook Time: 35 mins Servings: Servings: 4 Source:

Ingredients

1 tablespoon white vinegar

½ teaspoon cayenne pepper, or to taste

¼ teaspoon salt

1 (15 ounce) can no-salt-added chickpeas, rinsed

Exchanges:

1 Starch, 1/2 Lean Protein

Directions

Instructions Checklist

Position rack in upper third of oven; preheat to 400 degrees F.

Combine vinegar, cayenne and salt in a large bowl. Very thoroughly pat chickpeas dry, then toss with the vinegar mixture. Spread on a rimmed baking sheet. Roast the chickpeas, stirring twice, until browned and crunchy, 30 to 35 minutes. Let cool on the pan for 30 minutes; the chickpeas will crisp as they cool.

Notes

To make ahead: The chickpeas stay crisp for 2 to 4 hours at room temperature; if stored longer, recrisp at 400 degrees F for 5 to 10 minutes.

Nutrition

109 calories; 0.9 g total fat; 162 mg sodium. 187 mg potassium; 17.6 g carbohydrates; 4.2 g fiber; 5.8 g protein; 94 IU vitamin a iu; 50 mg calcium; 1 mg iron; 34 mg magnesium