Snack alternative to peanuts.

I don’t know about you but drinking anything alcoholic gives me the munchies. I crave a snack of some kind with a glass of wine or cider. Reaching for nuts all the time is problematic – they’re full of fat and calories you don’t necessarily want! Chips or potato crisps (depending on what part of the world you’re from) are also not terribly healthy for you. I was on a quest to find something I could make myself that ticked all the boxes which this recipe for crunchy roasted chickpeas does.

Chickpeas are seriously underrated. They’ve been loved by Vegans and Vegetarians for years. Being high in both protein and fibre plus a number of other vitamins, they make a great addition in a meal. I’ll be honest… it’s only recently I started to eat chickpeas in other meals other than the standard hummus.

A flexible recipe

While it has a few different spices added, you can use the ones you like so don’t be afraid to try different combinations. What is a good base is garlic powder and/or paprika. Let’s be honest… coriander polarises people at the best of times. If you aren’t a fan or coriander then leave our the coriander powder from the recipe below. Why not leave the spices out altogether and just use salt and pepper for a plain version of this snack. This too is just as delicious and kids may prefer this. That way you can turn these crunchy roasted chickpeas into a snack that best suits you.

Here are a couple of tips which you’ll find handy:

• Bake them for 15 minutes without any added oil and spices. This starts the crisping process so not too much oil is absorbed when added.
• Don’t use too much oil. The recipe calls for about 1 tablespoon however you want to add just enough to coat the chickpeas so that the spices will stick. The chickpeas are not meant to swim in oil!
  

Crunchy Roasted Chickpeas

These crunchy roasted chickpeas are moreish and perfect shared over a drink with friends. They're easy to make, flavourful and best of all they're healthy! Suitable for vegans plus are gluten-free, nut-free and dairy-free.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings 6 people

Ingredients

 

• 420 g chickpeas, (1 can)
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ¼ teaspoon ground coriander
• ½ tsp salt
• ¼ tsp Pepper, freshly ground
• 1 tablespoon olive oil
• 1 tablespoon olive oil

Instructions

 

• Preheat oven to 200 degrees celsius.
• Lightly spray a baking sheet with non-stick spray. Set aside.
• Rinse and thoroughly dry the chickpeas in a paper towel.
• In a small bowl, mix together cumin, paprika, garlic powder, salt and pepper. Set aside.
• Bake dried chickpeas in the preheated oven on prepared baking sheet for 15 minutes (do not add the other ingredients yet).
• Remove the chickpeas from the oven and drizzle ½ tablespoon olive oil over the chickpeas, stirring until evenly coated. If necessary, slowly add more olive oil until all the chickpeas are lightly coated with olive oil.
• Add spices to chickpeas and stir until evenly coated.
• Return to the oven and bake for 10 more minutes, then stir.
• Return stirred chickpeas to the oven and bake them for an additional 5-10 minutes until desired crispiness is achieved (a total of 30-35 minutes of baking).
• Turn off oven and leave the oven door ajar. Let chickpeas cool in the oven to achieve maximum crispiness.

Notes

• Once made, these will store in an airtight container for up to 4 days.
• If you need to crisp them up again, put them into the oven at 150 degrees celsius for about 5 minutes.