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Crunchy Spiced Chickpeas
A crunchy, savoury swap for crisps with protein and fibre in every handful.
Meg's tip: Store in an open jar. A lid makes them soft. Try cinnamon and a little honey for a sweet version.
Contains: None of the main 14. Nutrition figures are estimates; always check labels for allergens.
Recipe
Serves 4 · Prep 5 min · Cook 35 min
Ingredients
- 2 x 400g tins chickpeas, drained
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- Pinch of salt
Method
- Heat the oven to 200°C (180°C fan).
- Pat the chickpeas very dry with kitchen paper and remove any loose skins.
- Toss with the oil, spices and salt.
- Spread on a tray in a single layer and roast for 30 to 35 minutes, shaking halfway, until crunchy.
- Cool completely before storing.
Per serving (approx.): 175 kcal, 9g protein, 20g carbs, 6g fat