Ingredients* 1 can drained chickpeas
* Olive oil spray
* 3 packets of natural sweetener (Truvia)
* 2 tsp cayenne pepper
* 1 tsp garlic powder
* 1 tsp ground cumin
* 1 tsp salt
* 1 tsp cinnamon
Directions
1. Preheat oven to 400 F.
2. In a mesh strainer, gently rinse beans. Dump onto a wad of paper towels and gently roll them dry.
3. Line a baking sheet with aluminum foil and spread chickpeas evenly across sheet.
4. Bake chickpeas, checking at ten minute intervals to ensure they aren't burning. I like to give a good shake for even roasting.
5. When chickpeas have reached desired level of crunchy, toasty, roasty goodness, remove from oven and *lightly* spray with an olive oil cooking spray. This will encourage the seasoning to stick to the dry roasted beans without compromising their crunch or low fat content.
6. In a tightly sealed tupperware or plastic bag, shake beans in seasoning mixture. Discard excess seasonings.
7. For best results, store in an airtight container in the fridge. For super best results, eat immediately!
If you ate the whole batch by yourself, it would only be:
90 calories
0 Saturated Fat
0 Trans fat
20g Carbs
7g Dietary Fiber
6g protein
360 mg Sodium (Kinda high...the downside of this little snack)
Calcium 4%
Iron 25%
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