This looks like an interesting snack. I found it in the August 2016 issue of Cooking Light. I am kind of in a rut with food and maybe this recipe will help me shake things up!
1 15oz. can unsalted chickpeas
2 tbsp. olive oil
1/2oz. finely grated Parmesan (approx. 2 tbsp.)
1/2 tsp. garlic powder
1/2 tsp. grated lemon rind
1/2 tsp. dried oregano
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Drain and rinse chickpeas; pat dry with a paper towel. Heat oil in a large nonstick skillet over medium high heat. Add chickpeas to pan; cook 17 minutes or until golden brown and crispy all over, stirring occasionally.
Transfer chickpeas to a bowl. Add cheese, garlic powder, lemon rind, oregano, salt and pepper; toss gently. Serve immediately, or cool chickpea mixture in a single layer on a parchment paper lined baking sheet before storing in an airtight container. Makes 6 servings.
Per serving: 122 calories, 5.7g. fat, 5g. protein, 13g. carbs, 2mg. cholesterol, 1mg. iron, 213mg. sodium, 68mg. calcium
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