Directions:
- In a large pot, cover the chickpeas with 2 inches of water and bring to a boil. Simmer over low heat, stirring, until almost tender, about 1 hour and 15 minutes; add more water as needed to keep the chickpeas covered. Add a large pinch of salt for the last 15 minutes of cooking. Drain the chickpeas; dry on a rimmed baking sheet lined with a kitchen towel.
- Preheat the oven to 425°. Line a large rimmed baking sheet with parchment paper. In a bowl, toss the chickpeas with the olive oil. Add the nutritional yeast, cumin and garlic and toss well. Spread the chickpeas on the prepared baking sheet and season with salt. Bake for about 45 minutes, stirring a few times, until crisp. Serve hot or warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 951.78 Kcal (3985 kJ) | ||
| Calories from fat | 300.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.37g | 51% | |
|---|---|---|---|
| Sodium | 113.37mg | 5% | |
| Potassium | 1305.97mg | 28% | |
| Total Carbs | 114.87g | 38% | |
| Sugars | 16.66g | 67% | |
| Dietary Fiber | 29.02g | 116% | |
| Protein | 56.8g | 114% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 10.1mg | 56% | |
| Calcium | 91.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 448.56 Kcal (1878 kJ) | ||
| Calories from fat | 141.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.73g | 51% | |
|---|---|---|---|
| Sodium | 53.43mg | 5% | |
| Potassium | 615.49mg | 28% | |
| Total Carbs | 54.14g | 38% | |
| Sugars | 7.85g | 67% | |
| Dietary Fiber | 13.67g | 116% | |
| Protein | 26.77g | 114% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 4.7mg | 56% | |
| Calcium | 43.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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