Italian Roasted Chickpeas
These Italian Roasted Chickpeas are great as a pizza topping, tossed in a salad, or just tasty to eat!
- 1/4 cup red wine vinegar
- 1 teaspoon agave
- 1/2 Tablespoon tahini
- 2 teaspoons Italian Seasoning
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt more to taste
- 1 Tablespoon nutritional yeast
Drain chickpeas and add to a medium sized bowl. All all other ingredients.
Cover tightly and let marinade for a couple of hours.
Drain well and spread out onto a parchment covered baking sheet.
Cook at 400° for 30 minutes, turning when it's half-way through.
Take out of oven and let cook enough to handle. Store though you don't eat right away in an airtight containers for up to five days.
Calories: 34kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Sodium: 293mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Calcium: 19mg | Iron: 0.6mg