This flavourful snack has the benefits of being low in saturated fat and a source of iron and folate. Pack in plastic bags or airtight containers for on-the-road snacks or school lunches.
- Portion size 3 servings
- Credits : Canadian Living Magazine: June 2012
Ingredients
Method
In large bowl, stir together oil, curry powder, garlic powder, cumin, coriander and salt.Drain and rinse chickpeas; pat dry with towel. Add to bowl, stirring to coat. Spread on rimmed baking sheet; bake in 400°F (200°C) oven, stirring occasionally, until golden, crisp and dried, 35 to 38 minutes.
Nutritional facts Per 2 tbsp: about
- Fibre 2 g
- Sodium 163 mg
- Sugars 2 g
- Protein 2 g
- Calories 75.0
- Total fat 3 g
- Potassium 71 mg
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 10 g
%RDI
- Iron 5.0
- Folate 11.0
- Calcium 1.0
- Vitamin C 2.0
