Crispy Roasted Chickpeas

Makes 2 Cups (400g)
Looking for a tasty, healthy, protein packed snack? Chickpeas are simply delicious when roasted in the oven drizzled with olive oil and seasoned with sea salt. Take them to the next level by tossing them with your favorite spices. Beside being the perfect snack, these roasted chickpeas make a flavorsome addition to salads, soups and buddha bowls.
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  • 2 cups (400g) cooked chickpeas or 1 can (540ml) chickpeas
  • 1 tablespoon (15ml) extra virgin olive oil
  • ¼ teaspoon (1ml) sea salt
  • 2 teaspoons (10ml) spice (chilli powder, curry, cumin or smoky paprika)- optional


Preheat the oven to 400°F/205°C.

Line a large baking sheet with parchment paper and set aside.

Place the chickpeas on one half  of a kitchen towel and cover with the other half.  Gently roll them together between the surface of the towels to remove moisture. Discard any excess skin that might have come off.  Put the chickpeas in a medium bowl and toss with olive oil and sea salt and coat thoroughly. Spread the chickpeas out in an even layer on the baking sheet.  

Roast for 20-30 minutes shaking the pan every 10 minutes to ensure that they will crisp evenly.

Remove from the oven when golden brown and sprinkled with spices while still hot.  


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