University of California San Francisco
Helen Diller Family Comprehensive Cancer Center

Indian-Spiced Crunchy Chickpea Snack

Indian-Spiced Crunchy Chickpea Snack

Chickpeas, also known as garbanzo beans, are common across African and Asian cuisines. They are high in folate and are a good source of fiber and unsaturated fats. , Folate is a B vitamin which helps in the process of repairing cells, and may play a significant role in reducing the risk of certain cancers.

Ingredients

  • 1 spray cooking spray (canola or grapeseed oil)
  • 2 tsp. olive oil
  • 1 ½ T curry powder
  • ¼ tsp. ground coriander
  • ½ tsp. ground cumin
  • ¼ tsp. salt • 2 cans (3 cups) cooked chickpeas, drained and rinsed

Directions

  1. Preheat oven to 400°F. Coat a cookie sheet with cooking spray.
  2. Heat a small pan over medium heat. Add oil, spices and salt and stir until fragrant, about 1-2 minutes.
  3. Place chickpeas in a large bowl. Add spice mixture and mix well to coat chickpeas.
  4. Place chickpeas on the cookie sheet in a single layer
  5. Roast in the oven until the desired level of crunchiness is achieved, checking and shaking pan twice during cooking, about 1 1/4 hours total.

Yields 4 servings (1/2 cup each)

Nutrition information per serving: Calories 231; Total Fat 6g; Saturated Fat 0g; Carbohydrate 35g; Fiber 10g; Protein 12g; Sodium 155mg

Recipe adapted from: Weight Watchers