MAKES 2 CUPS.
HANDS-ON TIME: 5 MINUTES. TOTAL TIME: 30 MINUTES.
These crispy chickpeas are great on their own or added to salads for an energizing hit of protein and a satisfying crunch.
2 cups cooked chickpeas or 2 BPA-free cans unsalted chickpeas, drained and rinsed 2 tbsp grape seed oil 1 tsp each paprika and ground coriander 1/2 tsp onion powder 1/4 tsp each sea salt, ground cayenne pepper, ginger and fenugreek 1/8 tsp each ground allspice, cardamom, cloves and nutmeg
1. Preheat oven to 450°F. In a medium bowl, toss together all ingredients. Transfer to a large rimmed foil-lined baking sheet, spreading evenly.
2. Bake for 15 minutes. After 15 minutes, stir and continue to bake for 10 to 15 minutes more, until golden brown and crispy. Cool before eating or storing in a resealable bag at room temperature.
TIP: These spicy golden nuggets can be eaten as is, sprinkled over your choice of whole grains and vegetables, or in a whole-grain or collard green wrap!
PER SERVING (1/2 cup): Calories: 201, Total Fat: 9 g, Sat. Fat: 1 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 6 g, Carbs: 24 g, Fiber: 7 g, Sugars: 4 g, Protein: 7.5 g, Sodium: 127 mg, Cholesterol: 0 mg