When I was pregnant and lacking sufficient protein inspiration – my dietician suggested roasting chickpeas and enjoying these as a snack (instead of crisps). Although I didn’t do it at the time – I did find this recipe in the BBC Good Food Magazine (June 2016 issue supplement) and decided it was HIGH time to finally try them out!
These spicy snacks are more-ish (aka – you want to eat more…) but I probably should have left them in the oven for 5minutes more to get them super crunchy!
Would I make them again? yes… for a healthy snack, they are great – PLUS they are consider one of my 5-a-day and are vegan friendly.
Spicy Roasted Chickpeas
400g can chickpeas
1 teaspoon sunflower or canola oil
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon coriander
- Tip the drained & washed chickpeas into a bowl along with oil and spices
- Toss well until chickpeas are well coated
- Place on a baking tray
- Bake for 35min at 180C, moving them around the tray halfway to ensure they dry out evenly