| INGREDIENTS: |
| 1 can low sodium chickpeas, drained, rinsed, and patted dry with paper towels |
| 1/2 teaspoon ground mustard |
| 1/4 teaspoon paprika |
| 1/4 teaspoon garlic powder |
| 1/4 teaspoon onion powder |
| 1/4 teaspoon chili flakes |
| 1/8 teaspoon salt |
| 1/8 teaspoon pepper |
| Cooking oil spray |
| PREPARATION: |
| 1. Preheat oven to 350◦ F. |
| 2. Mix ground mustard, paprika, garlic powder, onion powder, chili flakes, salt, and pepper. |
| 3. Place chickpeas in a bowl and toss with seasoning mix. |
| 4. Spray sheet pan with cooking oil and pour seasoned chickpeas onto sheet pan. |
| 5. Gently shake the pan to distribute evenly. |
| 6. Bake at 350◦ F for 30 minutes. Stir chickpeas and continue cooking for an additional 20-30 minutes or until peas are dry and crunchy. |
| 7. Cool completely. Store in an airtight container for up to one week. |
| Enjoy as a snack, substitute for croutons on a salad, or add to soup. |
| Recipe courtesy of Diabetes Prevention & ControlAdapted from Foods We Alaskans Enjoy; anthc.org |
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