|Sodium||105 mg (without additional salt)|
|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|
- Spray a large, heavy nonstick skillet with nonstick cooking spray.
- 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.