Crunchy and savoury roasted chickpeas. A quick, wholesome snack that is 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, or chilli powder
Method
- Preheat the oven to 200°C or 180°C fan. 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 to 25 minutes, shaking halfway, until golden and crunchy.
- Allow to cool slightly before serving.
Serving and storage
Tip: Best eaten fresh from the oven. Store leftovers in an airtight jar at room temperature for up to two days.
Nutrition tip: Chickpeas are an excellent plant source of protein and fibre but can be low in iron. If your diet is light on iron rich foods, consider a gentle iron supplement to support energy and immunity.
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IronCare®
For healthy blood, energy and immunity | 14 mg iron | Stomach friendly complex | Added B vitamins | Easy swallow | Vegan friendly
- 14 mg gentle iron per tablet
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- Vegan friendly and easy to take