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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.

Prep Time: 5 minutes

Nutritional Facts

Serving Size: 1/4 cup

  • Calories 75 g
  • Carbohydrate 9 g
  • Protein 2 g
  • Fat 3.5 g
  • Saturated Fat 0.4 g
  • Dietary Fiber 2 g
  • Cholesterol 0 mg
  • Sodium 45 mg

This Recipe Serves 10

Ingredients

Cooking spray
1 (15.5 ounce) can Garbanzo beans, rinsed and drained (dry well)
2 tablespoons olive oil, divided
1 teaspoon cinnamon
1 teaspoon cumin
¼ teaspoon chili powder
¼ teaspoon salt (optional)
1½ tablespoons Splenda Brown Sugar blend

Instructions

  1. Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray.
  2. In a medium bowl mix together garbanzo beans, 1 tablespoon 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 tablespoon olive oil and Splenda brown sugar blend. Mix well. 
  5. Pour beans on parchment paper and allow to cool for 20 minutes.

MAKE IT GLUTEN-FREE: Confirm ingredients are gluten-free and this recipe can be made gluten-free.

Photo: Roasted and Spiced Chick Peas. PNC Photography: Photographer: Peter Papoulakos

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