ROASTED CHICKPEAS

Roasted chickpeas make a healthy snack you can eat and still lose weight! Follow this simple recipe and you can enjoy 1/4 cup of these crunchies for only:

• Per serving: 109 calories; 1 g fat(0 g sat); 4 g fiber; 18 g carbohydrates; 6 g protein; 0 mcg folate;0 cholesterol; 0 g sugars; 0 g added sugars; 94 IU vitamin A; 0 mg vitamin C; 50 mg calcium; 1 mg iron; 162 mg sodium; 187 mg potassium
• Carbohydrate Servings: 1.
• Exchanges: 1 starch, ½ lean protein
• 1 tbsp white vinegar
• 1/2 tsp cayenne ( or to suit your taste)
• 1 can (15-oz) chickpeas, rinsed and drained in a colander

Preheat oven to 400 degrees.

Combine the vinegar and cayenne in a large enough bowl to add the chickpeas and mix. Dump the chickpeas out onto a stack of paper towels and towel dry.
Spread the peas out on a rimmed baking sheet and roast, stirring twice during baking, until they are browned and crunchy. Allow to cool in the pan for 30 minutes before serving.

The chickpeas will stay crunchy for 2 to 4 hours at room temperature. After that, bake for 5 to 10 minutes at 400 degrees to re-crunch.

I got this idea from an old Eating Well.

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