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Preheat the oven to 375 F.
Drain and rinse the chickpeas. Pat them dry with a paper towel.
In a small bowl, stir together the salt, cumin, onion powder, turmeric, chipotle powder, and garlic powder.
In a medium bowl, combine the dry chickpeas and olive oil. Gently stir the chickpeas until they are coated with olive oil.
Sprinkle the salt mixture over the chickpeas. Stir gently until evenly coated.
On a large baking sheet with raised sides (to keep the chickpeas from rolling off), spread the chickpeas in a single layer. Place the sheet in the preheated oven and bake for 30-40 minutes, stirring occasionally.
The chickpeas are done when they are dry and crunchy.
Cool completely before serving.
NOTES, TIPS, TRICKS, HINTS, ETC:
These chickpeas can be stored in an airtight container at room temperature.
To save time and clean-up, you can line the baking sheet with parchment paper.
This recipe has the following nutrient totals:
Protein 36.1 g
Carbohydrates 112 g
Iron 0 mg
Fiber 21.7 g
Calcium 0 mg
(plus many more nutrients)
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The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.