Crispy Roasted Chickpeas
- Dairy free
- Egg free
- Gluten free
- Nut free
- Vegetarian
Ingredients
- 2 x 400 g cans no-added-salt chickpeas, drained
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 2 tbs olive oil
- 1 pinch salt
- 1 pinch pepper
Method
- Pre-heat the oven to 200°C. Line a baking tray with baking paper.
- Toss the chickpeas in a bowl with the olive oil and salt and pepper. Spread evenly on the baking tray. Roast for 20-30 minutes until golden and crispy shaking the tray every 10 minutes.
- Remove from the oven and sprinkle with the garlic powder and paprika. Serve while warm and crispy.
Tip
You can also add them to a salad or on top of soups to replace croutons.
1 serve of vegies in each serve of this recipe.
Recipe and image supplied by Cancer Council NSW Healthy Lunch Box website.
Nutrition information
| per serving | per 100g | |
|---|---|---|
| Energy | 651.7 kj | 688.8 kj |
| Protein | 5.6 g | 5.9 g |
| Fat, total | 8 g | 8.4 g |
| — saturated | 1.2 g | 1.2 g |
| Carbohydrate | 13.6 g | 14.4 g |
| — sugars | 0.6 g | 0.6 g |
| Sodium | 245.7 mg | 259.6 mg |
| Fibre | 4.2 g | 4.5 g |