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Roasted and Spiced Chickpeas
5 min prep time
6servings
Recipe by
Lara Rondinelli-Hamilton, RD, CDE, and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Photography by Terry Doran; Food Styling by Skyler Myers; Styled by Stacey Heston
How to Make Roasted and Spiced Chickpeas
This high-fiber snack is a much healthier choice than chips and is a great alternative for those with nut allergies. Place in small bowls or ramekins at your next party. Eat them as a snack or use them as a crunchy topping on soups or salads.
5 min prep time
6servings
1/4 cup
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Step-By-Step Instructions:
- Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray.
- In a medium bowl mix together garbanzo beans, 1 Tbsp. olive oil, cinnamon, cumin, chili powder and salt.
- Spread garbanzo bean mixture evenly on baking sheet. Bake for 40-45 minutes, stirring every 10 minutes, until beans are crispy and dry.
- Remove from oven and place hot beans in a medium bowl. Add 1 Tbsp. olive oil and Splenda brown sugar blend. Mix well.
- Pour beans on parchment paper and allow to cool for 20 minutes.
Nutrition facts
6 Servings
-
Serving Size
1/4 cup
- Amount per serving Calories 120
-
Total Fat
6g
- Saturated Fat 0.7g
- Sodium 170mg
-
Total Carbohydrate
15g
- Dietary Fiber 4g
- Total Sugars 4g
- Protein 4g
- Potassium 135mg
- Phosphorous 75mg
Ingredients
nonstick cooking spray
1
garbanzo beans (15.5-ounce, rinsed and drained (dry well))
1 can
olive oil (divided)
2 tbsp
ground cinnamon
1 tsp
cumin
1 tsp
chili powder
1/4 tsp
salt (optional)
1/4 tsp
low-calorie brown sugar substitute
1 1/2 tbsp
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