Crunchy, savoury roasted chickpeas — a quick, wholesome snack that’s naturally high in fibre and protein.
Serves 1 ~25 mins Vegan 130kcal 5g fibre
Ingredients
- 30g cooked chickpeas (from tin or batch-cooked)
- ½ tsp olive oil
- Pinch of sea salt
- Optional spices: smoked paprika, cumin, chilli powder
Method
- Preheat the oven to 200°C/180°C fan/Gas 6. Line a small tray with parchment paper.
- Pat the chickpeas dry with kitchen paper for extra crispiness.
- Toss with olive oil, salt, and any spices of your choice.
- Spread on the tray and roast for 20–25 minutes, shaking halfway, until golden and crunchy.
- Allow to cool slightly before serving.
Serving & storage
Tip: Best eaten fresh from the oven. Store leftovers in an airtight jar at room temperature for up to 2 days.
