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Roasted Chickpeas

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    Roasted Chickpeas

    These protein-packed nibblers can be served like popcorn. Leftovers can be added to soups, stir-fries, pastas, and salads.

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    2 cups (500 mL) cooked chickpeas
    1 Tbsp (15 mL) mustard
    1 Tbsp (15 mL) extra-virgin olive oil
    Juice of 1 lemon
    1 tsp (5 mL) Montreal steak seasoning 
    Chipotle pepper to taste

    Preheat oven to 375 F (190 C).

    Toss chickpeas with mustard, olive oil, lemon juice, and spices. Place in oiled 8 x 8 x 2 in (2 L) pan and bake for 30 minutes or until golden brown. Place in medium-sized serving bowl with a spoon for dishing onto appetizer plates. Serve.

    Serves 6.

    Each serving contains: 113 calories; 5 g protein; 4 g total fat (0 g sat. fat, 0 g trans fat); 16 g carbohydrates; 4 g fibre; 129 mg sodium

    Source: "Healthy Finger Foods For the Holidays", alive #338, December 2010

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    Roasted Chickpeas

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