Spiced Chickpea “Nuts”

From EatingWell: September/October 2009 — Subscribe Now!

When roasted in a hot oven, chickpeas become super crunchy. They’re a great low-fat substitute for nuts when salty cravings hit.

READER'S COMMENT:

"I didn't have those two spices so I improvised and it still tasted great! Everyone loved it. Had to cook the chickpeas for 45 minutes though for them to get really crunchy. Great recipe!! "

4 servings, 1/4 cup each

Active Time: 5 minutes

Total Time: 1 hour

Nutrition Profile

Diabetes appropriate | Low carbohydrate | View Complete Nutrition Guidelines»

Ingredients

1 15-ounce can chickpeas, rinsed
1 tablespoon extra-virgin olive oil
2 teaspoons ground cumin
1 teaspoon dried marjoram
1/4 teaspoon ground allspice
1/4 teaspoon salt

Preparation

Position rack in upper third of oven; preheat to 450°F.
Blot chickpeas dry and toss in a bowl with oil, cumin, marjoram, allspice and salt. Spread on a rimmed baking sheet. Bake, stirring once or twice, until browned and crunchy, 25 to 30 minutes. Let cool on the baking sheet for 15 minutes.

Tips & Notes

Make Ahead Tip: Cover and store at room temperature for up to 2 days.

Nutrition

Per serving: 103 calories; 5 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 14 g carbohydrates; 4 g protein; 5 g fiber; 303 mg sodium; 2 mg potassium.

1/2 Carbohydrate Serving

Exchanges: 1 starch, 1/2 lean mean, 1 fat