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Israeli Chickpeas

Per Serving

Israeli Chickpeas

Makes: 4
Calories 118
Fat 2 g
Saturated Fat 0 g
Carbohydrate 20 g
Fiber 6 g
Sugars 3 g
Cholesterol 0 mg
Sodium 105 mg (without additional salt)
Protein 6 g
Choices: Starch 1, Very Lean Meat 1


Nonstick cooking spray
1 15-oz. can chickpeas (garbanzo beans), rinsed and well drained
1/2 tsp. seasoned salt, or to taste (optional), or nonsodium seasoning
dash black pepper, or to taste


  1. Spray a large, heavy nonstick skillet with nonstick cooking spray.
  2. 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.
  3. 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.

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