The chickpea, a.k.a the garbanzo bean, is inexpensive, nutty tasting and blessed with a pleasing texture. It also boasts an exceptional nutritional profile—high protein, high fiber, and low fat. Give them a try in this easy-to-make, tasty and affordable snack!
- 1 15-ounce can low-sodium chickpeas
- 3 tablespoons olive oil
- ½ teaspoon fine sea salt
- ¼ teaspoon hot paprika
- ¼ teaspoon cumin
- ¼ teaspoon black pepper
Preheat the oven to 425° F.
Drain and rinse the chickpeas and dry well by rolling up in a clean kitchen towel.
In a bowl, combine the olive oil, salt, paprika, cumin and pepper.
Add the chickpeas and toss to coat.
Spread out on a rimmed baking sheet. Roast for about 20 minutes, until the chickpeas start to brown.
Serve warm, before they lose their crisp coating.
Nutrition Analysis: 120 cal, 8 g fat, 0 mg chol, 290 mg sodium, 10 g carbs, 3 g fiber, 2 g sugar, 4 g protein.
The author of more than a dozen cookbooks to date, Gluten-Free Living Contributing Editor Jackie Mallorca’s titles include The Wheat-Free Cook and Gluten-Free Italian.