Snack: Roasted and Spiced Chickpeas

This high-fiber snack is a much healthier choice than chips and is a great alternative for those with nut allergies. Place in small bowls or ramekins at your next party.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Roasted and Spiced Chickpeas

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

Cooking spray
1 (15.5 ounce) can Garbanzo beans, rinsed and drained (dry well)
2 tablespoons olive oil, divided
1 teaspoon cinnamon
1 teaspoon cumin
¼ teaspoon chili powder
¼ teaspoon salt (optional)
1½ tablespoons Splenda Brown Sugar blend

Instructions

Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray.
In a medium bowl mix together garbanzo beans, 1 tablespoon olive oil, cinnamon, cumin, chili powder and salt.
Spread garbanzo bean mixture evenly on baking sheet. Bake for 40-45 minutes, stirring every 10 minutes, until beans are crispy and dry.
Remove from oven and place hot beans in a medium bowl. Add 1 tablespoon olive oil and Splenda brown sugar blend. Mix well. 
Pour beans on parchment paper and allow to cool for 20 minutes.
MAKE IT GLUTEN-FREE: Confirm ingredients are gluten-free and this recipe can be made gluten-free.

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