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
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
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.