The classy chickpea has actually figured a way to one-better peanuts!
Rinse and drain a medium-size can of chickpeas, then toss with 1 tsp. olive oil and bake until crisp (about 1 hr.) at 350. (Shake the pan several times for even browning.)
The result? Pass those peas, please; a tasty substitute for peanuts with about a tenth of the fat! Eat out of hand (promptly, because they don’t keep for long) or toss in salads. Loaded with lots of fiber, B6, folacin, iron and magnesium.
1/2 c. = 120 cal., 3.5 g. fat