Roasted Chickpeas
These are a high fibre snack that's naturally gluten free. Enjoy them as a crunchy snack, in place of croutons on salad or sprinkle on any Middle Eastern or Mediterranean inspired dish.
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Ingredients
- 1 can chickpeas, drained and rinsed (19 oz/540 ml)
- 1-2 tablespoon extra virgin olive oil
- sea salt to taste
- seasoning of your choice – paprika, curry powder, cumin, chili powder or anything you like
Instructions
- Preheat oven to 425°F. Line baking sheet with parchment paper.
- Spread chickpeas on a towel and pat dry.
- Transfer to baking sheet. Drizzle with olive oil, sprinkle with sea salt and toss.
- Bake in preheated oven 25 minutes or until crispy and golden.
- Sprinkle additional seasoning on to taste. Eat as a snack, in place of croutons on a salad or as part of a Mediterranean bowl.
- Store at room temperature, loosely covered. Best eaten within 2 days.
Notes
Add the seasoning at the end so it doesn't burn as they roast.