Roasted chickpea snack

This is the first of several items I made for the Super Bowl this year. I don't care for football and haven't seen a game in years. Some of our friends invited us over for a party, and we didn't want to say no. Awesome friends and awesome food — that's all I really need anyways. I few of my friends have some food allergies like gluten-free and cow-free. I prefer to make snacks that everyone can eat. I'm also leaning more towards healthier options, especially since I've changed the way I've been eating — more raw foods, less meat, more nuts and grains. So far so good.

Roasted Chickpea Snack
Gina's Weight Watcher Recipes

INGREDIENTS

15 oz. can chickpeas, drained and rinsed
1 tsp. chili powder
1 tsp. cumin
1 tsp. smoked paprika
1 tsp. coriander
1 tsp. curry powder
1 tsp. garlic powder

olive oil spray
salt

DIRECTIONS

Preheat oven to 375°. Drain and rinse chickpeas in a colander and let them dry completely. Pat dry with a paper towel if needed.
Arrange on a baking sheet in a single layer and roast for about 35-45 minutes, shaking the pan every ten minutes. All ovens are different so make sure they don't burn. They will be golden brown and crunchy on the inside when done, not moist.
Combine all spices in a medium bowl. When chickpeas are done, spray with olive oil. Immediately toss with spices while hot. Eat at room temperature.

Calories 149.4

Fat 3.4 g

Carb 29.2 g

Fiber 10.5 g

Protein 7.5 g