5.0 from 9 votes
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8
Calories: 44 kcal
Course:
Snacks
Cuisine:
American
Ingredients
- 2 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.
Cup of Yum
Nutrition Information
Calories
44kcal
(2%)
Carbohydrates
0.2g
(0%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
2mg
(1%)
Sodium
965mg
(40%)
Potassium
6mg
(0%)
Fiber
0.02g
(0%)
Sugar
0.1g
(0%)
Vitamin A
27IU
(1%)
Vitamin C
1mg
(1%)
Calcium
38mg
(4%)
Iron
0.05mg
(0%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 44
% Daily Value*
| Calories | 44kcal | 2% |
| Carbohydrates | 0.2g | 0% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 2mg | 1% |
| Sodium | 965mg | 40% |
| Potassium | 6mg | 0% |
| Fiber | 0.02g | 0% |
| Sugar | 0.1g | 0% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 0.05mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.