Spiced Chickpea “Nuts”

1. Position rack in upper third of oven; preheat to 450°F.
2. 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.

Tips

To Make Ahead: Cover and store at room temperature for up to 2 days.

Per serving: 103 calories; 5 g fat (0 g saturated fat, 3 g mono unsaturated fat); 0 mg cholesterol; 14 g carbohydrates; 4 g protein; 5 g fiber; 303 mg sodium; 2 mg potassium

Exchanges: 1 starch, 1/2 lean mean, 1 fat

Contributed by: EatingWell.com

When roasted in a hot oven, chickpeas become super crunchy. They’re a great low-fat substitute for nuts when salty cravings hit.