Ingredients:
- 15 oz can of reduced sodium chickpeas
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp ground corriander
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- ½ to 1 tbsp extra virgin olive oil
Directions:
Preheat oven to 400 degrees. Lightly spray a baking sheet with non-stick spray. Rinse and thoroughly dry the chickpeas. Bake chickpeas in the oven for 15 minutes. In a small bowl, mix together cumin, paprika, garlic powder, sea salt, onion powder and pepper. Remove the chickpeas from the oven and drizzle ½ tablespoon of extra virgin olive oil over the chickpeas, stirring until evenly coated. Add more oil until all the chickpeas are lightly coated. Add spices to chickpeas and stir until evenly coated. Bake for 10 more minutes, then stir. Return stirred chickpeas to the oven and bake them for an additional 5-10 minutes. Turn off oven and crack the door a bit. Let chickpeas cool in the oven to achieve maximum crunchiness. Serves 3.
Nutrition Information per Serving:
Calories: 88 Protein: 5g Carbs: 7g Fat: 3g
