Chickpeas are a fantastic source of protein, iron, magnesium, vitamin B6 and calcium and can be used in stews, soups, salads, dips and even as a type of gluten free flour! One of my new favourite ways of snacking on chickpeas is as a roasted snack. They make a delicious and healthy alternative to popcorn and are so much better for you!
Here are a couple of recipe ideas you can use to make scrummy roasted chickpeas, either sweet, or savoury !
- 1 425 gm. can of chickpeas, drained
- 1 tsp. Parmesan
- 1 tsp. Olive oil
- 1/2 tsp. Garlic powder
- 1/2 tsp. Dried basil
- 1/2 tsp. Paprika
- 1/4 tsp. Rock salt
- Remove all the moisture from the chickpeas by patting them dry with a paper towel, and then put them into a mixing bowl along with the olive oil and seasonings.
- Pre-heat the oven to 220c and then spread the chickpeas out over a shallow baking tray.
- Bake for 10-15 minutes (depending on how powerful your oven is) and the toss the chickpeas before returning to the oven to bake for a further 10-15 minutes. Keep an eye on them so that they don’t burn.
- When done, turn the oven off, open the door and allow them to cool before removing them from the oven.
- Serve in a bowl as snacks, or sprinkle on top of a salad to give it a delicious crunch!
- 1 425 gm. can chickpeas, drained
- 1 Tbsp. Honey
- 1/2 Tbsp. Olive oil
- 1/2 tsp. Cinnamon
- 1/2 tsp. Crushed rock salt
- 1/5 tsp. nutmeg
- Remove any remaining liquid from the chickpeas by patting dry with a paper towel, then preheat the oven to 200c
- Spread the chickpeas out over a shallow baking tray and bake for 30 minutes or until crunchy. You might want to take them out halfway and just move them around a little.
- Remove chickpeas and place into a mixing bowl whilst still hot. Add remaining ingredients and mix well before returning to the baking tray to cook for a further 10 minutes.
- Serve warm or cold!