Crunchy spiced chickpea snack

Sweet and crunchy, these roasted chickpeas are a favorite snack in India. I used Indian spices for my version. This is a Cooking Light recipe renovation.

This was inspired by a recipe in the crunchy snack series in Cooking Light in September 2012. Chickpeas are also known as garbanzo beans.

Suitable for:
vegan, gluten-free, low-sodium, migraine, reduced-sugar diets

Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Tuesday reviews, Wednesday essays, Thursday how-to’s, and Friday giveaways (when available).

Love Spicely spices!

Crunchy spiced chickpea snack

Indian spices warm up this easy, crunchy snack.

5 from 1 vote

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Course Lunch

Cuisine Middle Eastern

Servings 8 servings

Ingredients

  

1x2x3x

• 31 ounces chickpeas organic, cooked or canned without salt
• 2 tbsp olive oil (extra virgin)
• 1 tsp garam masala
• 1/2 tsp sea salt kosher salt (omit for low-sodium diets)
• 1/2 tsp cinnamon
• 1/4 tsp cloves (dried, ground)
• 1/4 tsp ginger (dried)

Instructions

 

• Preheat oven to 300F/150C/gas mark 2.
• Wrap chickpeas in a towel; lightly roll to loosen skins.
  
• Whisk the oil with the spices together in a large bowl. Add the chickpeas and stir well to combine.
• Arrange on a baking sheet covered in parchment paper.
• Bake for 1 hour to 1 hour and 40 minutes, stirring every 20 minutes. Taste after one hour; they might be done at that point.

Notes

Per serving:

• 212 calories
• 6 g fat
• 0 g cholesterol
• 410 mg sodium (12 mg sodium with salt omitted, no-salt added beans)
• 321 mg potassium
• 31 g carbohydrate
• 8 g fiber
• 5 g sugars
• 10 g protein
• 5 Weight Watchers Points Plus

Required FTC disclosure: I am part of the Cooking Light Bloggers' Connection. I was not paid to write this post.