Salty, Crunchy, delicious-ness...... AND the bonus is they are healthy!
Chickpeas are a great source of protein, zinc, iron, calcium, phosphorus, b vitamins and fibre. All of which your body loves for energy, immunity, growth and repair!
These taste great as solo snack, or even mixed into salads for extra crunch!
This snack is a staple in my kids lunchboxes!
2 x 400 gram tins of chickpeas (or dry chickpeas soaked and boiled)
1 x Tablespoon of Olive Oil
1 x Teaspoon of himalayan Rock Salt or Sea Salt
Optional: Cumin and/or Paprika, or any other of your favourite spices
Preheat oven to 180 degrees
Drain Chickpeas and dry really well (you can do this wrapping them in a tea towel)
Line a tray with baking paper
When chickpeas are dry, place them in the oven for 10-15 minutes to dry roast
After this time, carefully remove the tray and give it a shake.
Drizzle 1 tablespoon olive oil over the chickpeas and sprinkle with salt and herbs
Mix the chickpeas with a spoon to spread the oil, salt and spices.
Turn oven down to 100 degrees
Place Chickpeas back into the oven and roast for a further 40 (ish) minutes, or until dry and crunchy.
Leave the Chickpeas in the oven to cool
Store in an airtight container for up to 4 days.