Servings: 4
Serving size: ¼ cup
Per serving: 131 calories

Ingredients:

  • 1 15-ounce can chickpeas, rinsed
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon dried marjoram
  • ¼ teaspoon ground allspice
  • ¼ teaspoon salt

Instructions:

  1. Position rack in upper third of oven; preheat to 450°F.
  2. Blot chickpeas dry and toss in a bowl with oil, cumin, marjoram, allspice and salt.
  3. Spread on a rimmed baking sheet.
  4. Bake, stirring once or twice until browned and crunchy, 25 to 30 minutes.
  5. Let cool on the baking sheet for 15 minutes.

Tip: Cover and store at room temperature for up to 2 days.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Source: EatingWell