Roasted Chickpeas…

Well, it’s been quite a roller coaster year and a half, and there have been many changes in my life! One of them was that I veered off the Vegan track, which is something I’m not very proud of… However, I am happy to say that I am back with a vengeance and excited to start blogging my favourite animal-friendly recipes once again!

Warning: These babies are addictive!! I’ve probably made them at least once a week for the last year and just can’t get enough of their crispy deliciousness. They are not only amazing on their own as a snack (think of it as protein popcorn!), but I also love sprinkling them over salads, or popping them in wraps along with some spinach, hummus, tomato and avocado (or whatever else your veggie heart desires) – yumm yumm…The spices are a rough guide, so you can add whatever you find in your spice rack and think will taste good; but I’m a huge cumin fan and wouldn’t think about leaving out the paprika either. Sometimes I have a lemon & herb spice that I like to add too, but like I said – whatever floats your herb boat!

Ingredients:

1 can of Chickpeas, drained and rinsed

generous splash of Olive Oil

about 1 tsp each of Paprika, Cumin & Cajun spice (or a favourite blend of your own)

sprinkle of Sea Salt

 

Method:

– Preheat oven to 200C/400F and prepare a tray with foil.

– Dab the drained Chickpeas with a paper towel until dry and spread onto the tray.

– Drizzle Chickpeas with Olive Oil and then sprinkle with Spices & Sea Salt, tossing until evenly distributed (it will get a bit messy if you’re using your hands).

– Place tray in the oven and roast +- 30 mins or until Chickpeas are golden and crispy. Allow to cool completely before storing, if you’re not eating them right away (like that’s gonna happen!).

*Chuck into a salad or a wrap, if you haven’t already eaten them all straight out of the oven…

 

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