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Spicy Roasted Chickpeas

These roasted Parmesan and Tabasco chickpeas are quick and easy to make, salty and savory, with a kick from tangy Tabasco Sauce, and delicious as a snack or salad topper.

Course SnackCuisine AmericanKeyword roasted chickpeas

Prep Time 10 minutesCook Time 20 minutesTotal Time 30 minutes

Servings 8
Calories 44kcal

Ingredients

• 2 15 ounce cans chickpeas , drained
• 2 tablespoons canola oil
• 1 tablespoon Tabasco Original Red Sauce
• 1 tablespoon kosher salt
• ¼ cup Parmesan cheese , finely grated

Instructions

• Preheat oven to 400°F.
• Drain and rinse garbanzo beans, then pat dry. Place on a sheet pan lined with parchment paper or foil. Mix the canola oil and Tabasco together and drizzle over the garbanzo beans. Stir to coat.
• Bake the beans for 35-40 minutes. Remove from the oven and season with kosher salt and the Parmesan cheese. Serve warm or at room temperature. Store refrigerated up to 1 week. 

Nutrition

Calories: 44kcal | Carbohydrates: 0.2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 965mg | Potassium: 6mg | Fiber: 0.02g | Sugar: 0.1g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 0.05mg

More Chickpea Recipes You’ll Love

• Crunchy Green Salad with Dilly Chickpeas and Avocado
• Roasted Chickpeas with Parmesan
• Outrageous Herbaceous Mediterranean Chickpea Salad
• Greek Chickpea Salad
• Italian Chopped Salad with Marinated Chickpeas
• Garlicky Swiss Chard and Chickpeas

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