Easy, moreish and healthy, these perfectly seasoned chickpeas are perfect as a snack or salad topper. They are also vegan friendly, gluten-free, dairy-free and sugar-free! These crunchy roasted chickpeas are high in protein and fibre to aid weight control, stabilise blood sugar levels and keep appetite under control.
1 x 400g can chickpeas,
½ tsp cumin
½ tsp paprika
½ tsp garlic powder
¼ tsp onion powder
¼ tsp coriander, fresh or ground
½ tsp sea salt
¼ tsp cracked pepper
½ to 1 tbsp extra virgin olive oil
Coriander to serve (optional)
Lime to serve (optional)
Preheat oven to 200 degrees Celsius. Line a baking tray with baking paper. Rinse and thoroughly dry chickpeas.
In a small bowl, combine cumin, paprika, garlic powder, onion powder and pepper. Put aside.
Bake chickpeas in oven for 15 minutes (do not yet add any additional ingredients).
Remove chickpeas from oven and place in bowl. Drizzle with ½ tbsp. of olive oil, stirring until chickpeas are evenly covered. If needed, add extra olive oil until all chickpeas are lightly coated.
Add spices to chickpeas and stir until evenly coated. Place back on tray and bake at 200 degrees Celsius for a further 10 minutes, then stir.
Return stirred chickpeas to oven and bake for an additional 5-10 minutes until they reach desired crispness (a total of 35-40 minutes of baking).
Turn oven off and leave door slightly open. Having chickpeas cool in the oven will help to achieve maximum crispness.