Spiced Chickpeas

This is a super crunchy, low-fat snack of spiced chickpeas, for those ‘in-between’ food cravings. If you like crunch this is perfect snack. Make this on the weekend to have enough for the week. Toss 1/2 cup into a  ZipLoc bag and you are good to go. Eating well on the run!

Instructions:

Place rack in the upper third of oven and preheat to 450°F. Dry the chickpeas and toss in a bowl with oil, marjoram, cumin, allspice and salt. Spread chickpeas on a rimmed baking sheet. Bake the chickpeas, stirring a couple of times until browned and crunchy. This may take up to 40 minutes. Let the chickpeas cool on baking sheet for 15 minutes. Spiced chickpeas can be stored in a container at room temperature for two days. Makes 4 servings of half cup each.

Ingredients:

Ingredients (Makes 4 servings)

2 cups boiled chickpeas

1 tablespoon extra-virgin olive oil

2 teaspoons powdered cumin

1 teaspoon dried marjoram

1/4 teaspoon allspice

1/4 teaspoon salt