Lebanese Roasted Chickpeas

MAKES 6 SERVINGS

Seasoned with citrusy sumac, nutty cumin, and savory garlic powder, these Lebanese- inspired Roasted Chickpeas make a flavorful snack. If you’re a chip person but would prefer to snack on something a bit lighter, this recipe will become your new favorite!

INGREDIENTS

2 (15-ounce) cans chickpeas, drained, rinsed, and peeled
¼ cup grated rennet-free Parmesan cheese
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
2 teaspoons ground sumac
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon dried oregano
½ teaspoon black pepper

INSTRUCTIONS

1. Preheat the oven to 475°F and line a rimmed baking sheet with parchment paper.
2. Dry the chickpeas using a kitchen towel and set them aside.
3. Whisk together the Parmesan, olive oil, lemon juice, sumac, cumin, garlic powder, cayenne, oregano, and pepper in a large bowl.
4. Add the chickpeas to the olive oil spice mixture, tossing to combine.
5. Spread the chickpeas out onto the prepared baking sheet and bake for 15 minutes, then turn the chickpeas over and bake for 10–15 minutes more, until they are light and crispy.
6. Remove from the oven and let cool for 5 minutes. Serve warm or at room temperature. Refrigerate leftovers in an airtight container for up to 5 days.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here