Snacking chickpeas… All the goodness of these legumes, in a tasty, salty, spicy, savoury snack… as addictive as popcorn or potato crisps, with tonnes of protein and any flavouring you can think of.
These are super duper easy but they do take a wee bit of time in the oven. Once ready, they will disappear almost immediately, so be warned, maybe you should make a double batch, or a triple batch… and then you can experiment with different seasonings.
- 240g of cooked chickpeas
- 1 tbsp of refined coconut oil
- 1 tsp of course sea salt or pink salt
Your choice of seasoning, here are some ideas:
- dried oregano and nutritional yeast flakes.
- garlic salt and sweet smoke paprika
- ground garlic granules and chilli flakes
- turmeric and curry powder
Turn the oven on to 200 degrees c. As the oven is warming, melt the tbsp of coconut oil on a large baking sheet.
Drain the cooked chickpeas and blot off any excess moisture with a clean cloth or some paper towels.
Pour the dried chickpeas onto the baking sheet, season them with the salt (which will help the chickpeas crisp up), and roll them around to coat them in the oil and salt.
Bake the chickpeas for around 40 minutes, ideally shaking the tray at least twice during this time. Then turn the oven off and leave the chickpeas in the cooling oven to dry out.
Once the oven has cooled, add any seasoning you prefer to the chickpeas and toss them about to coat them evenly. And that’s it. Serve them in a bowl to dip into as you get on with your work, or read your favourite book, or catch up with a good movie.
If you don’t demolish them all virtually immediately, once completely cool they can be kept in a air tight container and eaten another day.
The organic ingredients for a large bowl of these comes to no more than £1.20, and most definitely an awful lot less if you are in the habit of soaking and cooking your own chickpeas.