Chickpeas are low glycemic (GI of 28), so they are ideal snacks for diabetics. Why buy ready-to-eat chickpea snacks when it’s so easy to make them in your own kitchen? You can even use them as toppings for salads.
What you need:
• Cayenne pepper
• 1 15-ounce can of chickpeas (drained)
• 1/8 tsp of black pepper
• 4 tsps of olive oil
• ¼ tsp of cumin (ground)
• ½ tsp of paprika
• ¼ tsp of garlic powder
• ¼ tsp of salt
How you make it:
Pre-heat your oven to 450 degrees F or 232 degrees C. Dry the chickpeas well and remove their thin layer of skin with paper towels. Place the chickpeas in a baking pan and drizzle them with olive oil. Stir to coat the chickpeas well with the oil.
Roast the chickpeas for 20 minutes. Stir only once.
Take them out and stir as you sprinkle cayenne pepper, paprika, cumin, black pepper, garlic powder, and salt over them. Roast them again until they are crispy and completely dry. Stir once.
Cool them before serving.
You can store them in an airtight container overnight.
*** Every serving (2 ½ tbsps) contains 14 grams of carbohydrates, 4 grams of fat, 104 calories, 4 grams of protein, and 115 mg of sodium.
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Chickpeas are low glycemic (GI of 28), so they are ideal snacks for diabetics. Why buy ready-to-eat chickpea snacks when it’s so easy to make them in your own kitchen? You can even use them as toppings for salads.
What you need:
• Cayenne pepper
• 1 15-ounce can of chickpeas (drained)
• 1/8 tsp of black pepper
• 4 tsps of olive oil
• ¼ tsp of cumin (ground)
• ½ tsp of paprika
• ¼ tsp of garlic powder
• ¼ tsp of salt
How you make it:
*** Every serving (2 ½ tbsps) contains 14 grams of carbohydrates, 4 grams of fat, 104 calories, 4 grams of protein, and 115 mg of sodium.