These savory little nibbles are high in fiber, so they’ll boost your intake at the same time that they satisfy your between-meal munchies.
Times: Prep: 5 min.; Baking: 30 min.
Fat: 1.3 g. (21% of calories)
Fiber: 2.3 g.
Cholesterol: 1 mg.
Sodium: 232 mg.
Makes: 1 cup or 4 servings
1 cup canned chickpeas (garbanzo beans), rinsed and drained
1 tbsp grated Parmesan cheese
1 tsp sour-cream-flavored granules
1/2 teaspoon curry powder
Pinch of ground red pepper
Pat the chick-peas dry with paper towels; set aside. In a medium bowl, stir together the cheese, sour cream granules, curry powder and pepper. Add the chick-peas and toss until well coated.
Spray an 8″ round baking pan with no-stick spray. Transfer the chick-peas to the pan. Bake at 350 degrees F about 30 minutes or until dry and golden, stirring every 5 minutes. Cool completely and store in an airtight container.