|Cook Time||50 Minutes|
|Total Time||60 Minutes|
|Category||Beans & Legumes|
|Type||Appetizer; Side Dish|
|Diet||Low Calorie; Low Fat; Low Cholesterol; High Fiber; Vegetarian|
2 cans (15 ounces each) chickpeas
Butter-flavor cooking spray
4 cups toasted wheat, corn or rice cereal
2 cups pretzel crackers or pretzel sticks
1 package (8 ounces) mixed dried fruit (2 cups), chopped
1 package (6 ounces) dried pineapple chunks (1 cup)
1/2 cup roasted pumpkin seeds
2 tablespoons reduced-sodium Worcestershire sauce
4 teaspoons chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
Dry the garbanzo beans well on paper toweling. Place the beans in large skillet and spray generously with cooking spray.
Cook over medium heat, stirring frequently, until the beans begin to brown, 8-10 minutes.
Transfer the beans to a jelly roll pan and bake at 350ï¿½F until browned and beginning to crisp on the outside, about 20-25 minutes.
Transfer the beans to large bowl; add the cereal, pretzel sticks, dried fruit, pineapple chunks, and pumpkin seeds.
Combine the Worcestershire sauce, chili powder, garlic powder, onion powder, and paprika; add to the snack mixture and toss to coat.
Spray the mixture generously with cooking spray and toss.
Transfer the mixture to a roasting pan.
Bake the snack mix at 350ï¿½F for 15 minutes, stirring every 5 minutes.
Cool and store in an airtight container at room temperature.
Calories: 216 cal
Total fat: 3g