Chickpeas (also known as garbanzo beans) are a high fiber legume and a natural source of protein.

Foods that combine both protein and fiber are a smart choice, since they promote satiety, making you feel full for longer.

These crunchy roasted chickpeas are a great easy to make snack recipe.

√     Gluten free

√     High in Protein

√     Low GI

√     High in Fiber

Ingredients:

2 400g cans of Chickpeas in springwater – drained and rinsed

2 Tsp Coconut oil or extra virgin olive oil

2 Tsp Cumin

1 Tsp smoked paprika

¼ Tsp all spice

1 Tsp garlic salt or 1-2 gloves crushed garlic

¼ Tsp sea salt

Method:

Pre-heat oven to 200°C

Once you have drained and rinsed the chickpeas, dry off with a clean tea towel.

Place the chickpeas in a medium sized bowl and combine with the rest of the ingredients until well coated.

Place in a single layer in a roasting pan lined with baking paper.

Bake for approximately 40-45 minutes -mixing them around about 20mins. Keep a close watch on them for the last 10-15mins as some may burn.

Let them cool before eating to obtain their crunchiness.

For best storage keep them in a glass jar and add some rice to the bottom (helps soak up moisture) to keep them crunchy. Be sure to eat within a few days.