Spiced Chickpea Snackers
This recipe, from Aida Mollenkamp, author of Keys to the Kitchen, is a great alternative to chips when you want a crunchy, salty snack. They contain calcium, vitamin B-6, and many other minerals.
3 cups cooked garbanzo beans, rinsed and thoroughly dried
1 tablespoon olive oil
1/2 teaspoon kosher salt
1 teaspoon paprika
Heat oven to 350 and arrange a rack in the middle. Place garbanzo beans on a rimmed baking sheet; add oil, salt, and paprika and toss to coat. Bake until crunchy, split, and golden brown, about 45 to 50 minutes. Remove from oven and let cool completely on baking sheet. Will last up to 3 days when stored in an airtight container at room temperature.
Makes 6 servings with 164 calories, 4 g fat, 553 mg sodium, 27 g carbohydrates, and 6 g protein.