| 5 | 50 | 181 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 45 min | 4 |
| 1 can (15oz) | Chickpeas, canned, drained |
| 1 tbsp | Extra virgin olive oil |
| 2 tbsp | Cumin |
| 2 tbsp | Dill, dried |
| 1 pinch | Sea Salt |
Preheat oven to 425 degrees.
Rinse beans and then spread them on the baking sheet in a single layer.
Pour on olive oil & stir.
Next add cumin, dill & sea salt. Mix until well coated
Bake for 20 minutes and stir them around.
Bake for another 20 minutes.
Enjoy as is! Toss in a salad! Munch on them as a snack! Stores in fridge for up to 5 days, although they don't last more than 1 day in my house. #teenager approved
This recipe was modified for you by Paula Yolles, FoodTastic Health, to meet your digestive needs.
#no onion #no garlic
| Meat Alternative | 0.6 |
| Vegetables | 0.8 |
