These roasted chickpeas are a super easy, high-fibre and protein snack. They can make a great allergy-friendly replacement for nuts, and are a much healthier option than chips. They are great for kids’ lunchboxes or on grazing platters. They are also fabulous to use as croutons in salads or soups to add a bit of crunch.
They are so cheap and easy to make. And you can flavour them in loads of different ways. I have included the three most popular flavour combos in our house, but feel free to use your imagination and come up with your own flavourings.
Ingredients
(Spice quantities are per tin of chickpeas)
400g tin chickpeas, drained and rinsed
Classic –
- 1 tsp olive oil
- good pinch salt
- ½ tsp garlic powder
Spicy –
- 1 tsp olive oil
- 1 ½ tsp curry powder
- 1 ½ tsp maple syrup
- pinch salt
Sweet –
- 1 tsp melted coconut oil
- 2 tsp honey
- 1 tsp cinnamon
- pinch salt
Method
- Preheat oven to 180C.
- Spread rinsed chickpeas on a tea towel. Rub gently with towel to get them as dry as you can.
- Discard any skins that have rubbed off. If you can, peel all the skins off – it helps them to get really crispy. (It’s a great job to get the kids involved!)
- Spread the chickpeas out on a baking tray, making sure to not overcrowd the tray.
- Roast, tossing occasionally, for about 30 – 40 minutes, or until very dry.
- Toss the hot chickpeas in a bowl with the oil.
- Add remaining seasonings and toss to coat.
- Return the chickpeas to the tray and roast, tossing occasionally, for another 10-15 minutes, or until crunchy.
- Leave to cool on the tray. (They will continue to crisp as they cool).
Store in a container just loosely covered, so that air can circulate and keep your chickpeas crisp.
Enjoy!