Roasted chickpeas with coriander and cumin are a delicious and healthy snack that combines earthy spices with the natural nuttiness of chickpeas. This simple recipe is perfect for a quick bite or as an addition to salads and bowls. With just a few ingredients and minimal prep time, you can enjoy a tasty and nutritious treat.
- Rinse and dry the chickpeas thoroughly before roasting to ensure they become crispy.
- To enhance the flavor, let the chickpeas marinate in the spices for a few minutes before roasting.
- Spread the chickpeas out in a single layer on the baking sheet to allow for even cooking.
- Stir the chickpeas halfway through the roasting time to ensure they cook evenly on all sides.
- Store any leftovers in an airtight container to keep them crispy.
Enjoy your roasted chickpeas with coriander and cumin as a crunchy, flavorful snack or toss them into your favorite dishes for an extra burst of flavor. They are perfect for meal prep and can be stored for several days, maintaining their crispiness.
Nutrition Facts | |
---|---|
Serving Size | 110 grams |
Energy | |
Calories 100kcal | 5% |
Protein | |
Protein 5g | 4% |
Carbohydrates | |
Carbohydrates 15g | 4% |
Fiber 4.79g | 13% |
Sugar 2.79g | 3% |
Fat | |
Fat 6g | 7% |
Saturated 0.70g | 2% |
Cholesterol 0.00mg | - |
Vitamins | |
Vitamin A 7ug | 1% |
Choline 24mg | 5% |
Vitamin B1 0.04mg | 3% |
Vitamin B2 0.02mg | 2% |
Vitamin B3 0.18mg | 1% |
Vitamin B6 0.51mg | 30% |
Vitamin B9 27ug | 7% |
Vitamin B12 0.00ug | 0% |
Vitamin C 0.38mg | 0% |
Vitamin E 0.29mg | 2% |
Vitamin K 3.32ug | 3% |
Minerals | |
Calcium, Ca 40mg | 3% |
Copper, Cu 0.17mg | 19% |
Iron, Fe 1.59mg | 14% |
Magnesium, Mg 30mg | 7% |
Phosphorus, P 90mg | 7% |
Potassium, K 170mg | 5% |
Selenium, Se 2.17ug | 4% |
Sodium, Na 180mg | 12% |
Zinc, Zn 0.76mg | 7% |
Water | |
Water 80g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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