crunchy, nutlike snack. Eat them instead of nuts and get a boost of fiber, protein and complex carbs. Very satisfying! (edited to add: a serving is about 1/4 cup to 1/3 cup. The analyzer is unable to allow for the dehydration of the chickpeas. They go in wet and then dry out and get crunchy, however, they don't get much smaller.)

Ingredients

4	cups chickpeas, cooked with salt
4	tbs olive oil
1/2	tsp salt

Directions

1. Preheat oven to 375 F
   
   
2. Drain and pat the chickpeas dry with paper towels
   
   
3. Toss in a bowl with olive oil and salt until well coated
   
   
4. Spread on baking sheets in a single layer
   
   
5. Roast for 45 minutes, stirring every 15 minutes, being careful not to burn
   
   
6. They should be golden brown and completely dried with no chewy centers.
   
   
7. If they are underdone, roast longer, checking every 5 minutes and stirring.
   
   
8. Turn off the oven and allow them to cool
   
   
9. Once completely cooled, store in an airtight container
   
   

Categories

Beans, Appetizers, Snacks

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat No cholesterol Low in sodium High in dietary fiber High in manganese