Spiced Chickpea “Nuts”
– serves 4
- 1 15-ounce can chickpeas, rinsed
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons ground cumin
- 1 teaspoon dried marjoram
- ¼ teaspoon ground allspice
- ¼ teaspoon salt
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.
Make Ahead Tip: Cover and store at room temperature for up to 2 days.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Nutrition information -
Serving size: ¼ cup
Per serving: 131 calories; 5 g fat(1 g sat); 4 g fiber; 19 g carbohydrates; 4 g protein; 54 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 33 IU vitamin A; 3 mg vitamin C; 36 mg calcium; 1 mg iron; 303 mg sodium; 140 mg potassium. Carbohydrate Servings: 1½ - Exchanges: 1 starch, ½ lean meat, 1 fat