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Israeli Chickpeas

Source of Recipe

Marla


List of Ingredients

DIABETIC ISRAELI CHICKPEAS

- 1 (15 ounce) can chickpeas (garbanzo beans),
rinsed and well-drained
- 1/2 teaspoon seasoned salt
or to taste (optional), or non-sodium seasoning
- Dash black pepper, or to taste




Recipe

Spray a large, heavy nonstick skillet
with nonstick spray coating.

Add the chickpeas, and season with salt and pepper as desired.
Cook over medium heat, shaking skillet often, until the
chickpeas are lightly browned, 2 to 4 minutes.

Cool slightly before serving. Leftover chickpeas will
keep in the refrigerator for 2 to 3 days and can be
reheated in the microwave or served cold.


Nutritional Information Per Serving (1/2 cup):
Calories: 118, Fat: 2 g, Saturated Fat: 0 g,
Cholesterol: 0 mg, Sodium: 105 mg, Carbohydrate: 20 g,
Dietary Fiber: 6 g, Sugars: 3 g, Protein: 6 g
Diabetic Exchanges: 1 Starch, 1 Very Lean Meat