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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:
- Position rack in upper third of oven; preheat to 450°F.
- Blot chickpeas dry and toss in a bowl with oil, cumin, marjoram, allspice and salt.
- Spread on a rimmed baking sheet.
- Bake, stirring once or twice until browned and crunchy, 25 to 30 minutes.
- 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
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