Cook : 00:15
This is a healthy, tasty snack that is high in fiber and very low in fat. Vary the seasonings according to your taste.
4 cups (656 g) cooked chickpeas
¼ teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon paprika
Preheat oven to 400°F (200°C, gas mark6). In a mesh strainer, gently rinse beans.Drain on paper towels and gently rollthem dry. Line a baking sheet withaluminum foil and spread chick-peas
evenly across sheet. Bake chickpeas,checking at 10-minute intervals. Whenchickpeas are dried and crunchy, about 30to 40 minutes, remove from oven andspray with an olive oil cooking spray.Place spices in a plastic bowl with atight-fitting lid or resealable plastic bag.Add chickpeas and shake to coat. For bestresults, store in an airtight container in therefrigerator.
Yield: 12 servings
Each with: 33 g water; 92 calories (14% fromfat, 21% from protein, 65% from carb); 5 gprotein; 1 g total fat; 0 g saturated fat; 0 gmonounsaturated fat; 1 g polyunsaturated fat; 15g carb; 4 g fiber; 3 g sugar; 94 mg phosphorus; 29mg calcium; 2 mg iron; 4 mg sodium; 170 mgpotassium; 133 IU vitamin A; 0 mg vitamin E; 1
mg vitamin C; 0 mg cholesterol.