• 1 can (15oz) chickpeas
  • 1 TB olive oil
  • 2 TB Splenda (or granulated sugar)
  • 1 tablespoon cinnamon


Preheat oven to 400 degrees. Line a large baking sheet. In a strainer, rinse chickpeas to remove starch. Spread them on the baking sheet and pat thoroughly dry. You can pull the peel off if you’d like. Roast in the oven for 20 minutes. Remove from oven and drizzle with olive oil. Sprinkle cinnamon and Splenda over beans and mix around until coated. Put back in oven and allow to roast for another 20 minutes. Then, turn oven off and let cool while door to oven is cracked for ~30 minutes. Store at room temperature.

Makes 6 servings
Serving Size: ~3-4TB


Calories 118
Fat 3.3g
Saturated Fat 0.4g
Cholesterol 0mg
Sodium 240mg
Potassium 143mg
Carbohydrate 20g
Fiber 4.1g
Sugar 1g
Protein 4g

Adapted from: