Serves 8, ¼ cup servings as a snack (or ½ cup as a protein topper to a salad)
1.5 cups of low sodium chickpeas, rinsed and peels removed
1 tablespoon avocado oil
¼ teaspoon smoked paprika
- Preheat oven to 400 F and line a large baking sheet with parchment paper.
- Toss chickpeas in oil and seasoning.
Roast chickpeas for 20 minutes, until crispy.
Nutrition facts: 58kcal, 2.5gm total fat, 0gm cholesterol, 2mg sodium, 7gm carbohydrates, 2gm fiber, 2gm protein
Recipes provided by:
Michelle Routhenstein, MS RD CDE CDN
Preventive Cardiology Dietitian