Thursday, February 2, 2012

Roasted Tex-Mex Chickpeas Recipe

I love salty snacks.  I love crunchy snacks.  I crave them.  I'm satisfied after a crunchy, salty snack.  Most of the options at the grocery store are too high in calories/fat for a small portion (except for the wasabi peas and the oriental rice crackers).  So I decided to come up with some crunchy and salty snack recipes.  Here's the first:

Roasted Tex-Mex Chickpeas


2 cans garbanzo beans (chickpeas)
4 teaspoons chili poweder
Juice of 1 lime
3/4 teaspoon salt
2 teaspoons ground coriander (I love this stuff)
1 tablespoon chopped cilantro


1. Preheat the oven to 400.
2. Open cans of chickpeas, rinse and drain them and pat dry.
3. Line a baking sheet with foil and spray it with olive oil (I use my Misto).

4. Spread the chickpeas out in a single layer in the pan.  Place in the oven and back for 45-50 minutes, shaking the pan every 15 minutes.  The way to tell that they're done is to take a few chickpeas out, let them cool, and bite into them, checking for crunchiness.


5.  While the chickpeas are roasting, combine the other ingredients in a bowl: olive oil, lime juice, salt, chili powder, ground coriander, and cilantro.

6.  When the chickpeas are done, let them cool for 2 minutes, then add to the bowl containing the mixture.  Stir until the chickpeas are coated with the mixture.  


I stored mine in an airtight container and ate them over the next few days.

Nutritional Information:
Makes 6 servings, each serving is:
Cals: 140
Carbs: 17
Fat: 7
Protein: 5
Fiber: 5

Sodium: 527

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