2. Rinse and drain the chickpeas and dry by rolling them around in a kitchen towel. Combine the oil, paprika, cumin, cayenne and salt in a large bowl. Add chickpeas and toss to coat evenly. Transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer. Bake until golden and crispy, 25 to 35 minutes, shaking the tray to toss after 15 minute. Remove the baking sheet from the oven and transfer the chick peas to a serving bowl.
Nutrition facts per serving: 169 calories; 6 g total fat; 1g saturated fat; 5g protein; 24g total carbohydrate; 0g sugar; 5g fiber; 0mg cholesterol; 425mg sodium
1. Line cookie sheets with waxed paper. In large microwavable bowl, microwave chocolate chips and peanut butter uncovered on High 1 minute, stirring after 30 seconds. Microwave 30 seconds to 1 minute longer, stirring every 15 seconds, until melted and smooth.
2. Stir in cereal until well coated. Drop mixture by rounded teaspoonfuls onto waxed paper. Refrigerate until chocolate is firm.
Nutrition Information per serving: 70 calories, 3 ½ g fat, 1g saturated fat, 9g total carbohydrate, 35mg sodium, 3g fiber, 4g sugar, 1g protein.
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