15 oz can chickpeas, drained olive oil spray salt 1 tsp chili pepper powder (to taste) 1 tsp cumin 1 tsp paprika 1 tsp coriander 1 tsp curry powder 1 tsp garlic powder
Preheat oven to 375°.
Drain chickpeas in a colander and let them dry completely. Pat dry with a paper towel if needed.
Arrange on a baking sheet in a single layer and roast for about 30-35 minutes, shaking the pan every ten minutes. All ovens are different so make sure they don't burn. They will be golden brown and crunchy on the inside when done, not moist.
In a medium bowl, combine all the spices. Remove chickpeas from oven when done and spray with olive oil spray. Immediately toss with spices while hot. Eat at room temperature or place in a sealed container. Should stay crunchy for a few days.
Sunflower seeds Unsalted roasted nuts lightly salted dry roasted edamame Carrot and celery sticks with a homemade non-fat plain Greek yogurt dip [garlic, dill weed, salt, pepper](16 calories per two tablespoons as opposed to 120 calories per two tablespoons of store bought crud) Grape tomatoes Raisins any dried fruit, really.
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