Roasted and Spiced Chickpeas

Roasted and Spiced Chickpeas
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Photography by Terry Doran; Food Styling by Skyler Myers; Styled by Stacey Heston.
Summary

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.

  • Prep time
    5 min
  • Servings
    6 Servings
  • Serving size
    1/4 cup
Nutrition Facts

Nutrition Facts

6 Servings

  • Serving Size
    1/4 cup
  • Amount per serving Calories 120

  • Total Fat 6g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 170mg
  • Total Carbohydrate 15g
    • Dietary Fiber 4g
    • Total Sugars 4g
  • Protein 4g
  • Potassium 135mg
  • Phosphorus 75mg

Choices/Exchanges: 1 Starch, 1 Fat

Ingredients

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
  • Splenda Brown Sugar blend
    1 1/2 tbsp
Directions

Directions

  1. Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray.

  2. In a medium bowl mix together garbanzo beans, 1 Tbsp. olive oil, cinnamon, cumin, chili powder and salt.

  3. Spread garbanzo bean mixture evenly on baking sheet. Bake for 40-45 minutes, stirring every 10 minutes, until beans are crispy and dry.

  4. Remove from oven and place hot beans in a medium bowl. Add 1 Tbsp. olive oil and Splenda brown sugar blend. Mix well.

  5. Pour beans on parchment paper and allow to cool for 20 minutes.

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