Chili bean snack mix

Recipe Information

Ingredients

• 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

Directions

• 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 350°F 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 350°F for 15 minutes, stirring every 5 minutes.

• Cool and store in an airtight container at room temperature.

Nutrition (per serving)

• Calories: 216 cal

• Total fat: 3g

• Cholesterol: 0mg

• Sodium: 351mg

• Carbohydrate: 47g

• Fiber: 8g

• Protein: 6g