A crispy, roasty & toasty protein snack
Vegan + Oil Free
It seems every second post on here lately is a tribute to chickpeas - and I’m not mad about it.
I’ve said it before I’ll say it again - chickpeas are the best with and in pretty much anything.
So if you’re tired of munching on popcorn (although popcorn is great) and looking for a spicy, salty and nutritionally rich snack with all the satisfying crunch this one is for you.
A quick nutritional look at chickpeas:
A 30g serving would approximately five you:
- Carbs: 8g
- Protein: 3g
- Fiber: 2g
- Good source of Phosphorus, Manganese, Iron
Due to its fiber and protein content this humble legume will keep you feel fuller for longer (low GI) which helps regulate your blood sugar and prevents a sudden spike or drop in suagr levels.
The blood sugar lowering properties also reduces the risk of diabetes and heart conditions.
Lastly it’s magic for your digestion. The high soluble fiber content helps to feed the good bacteria in your gut and gets things ‘moving along’ through the digestive tract.
Makes 1 jar
1 can of organic chickpeas
(or 240g of pre-soaked and cooked dried chickpeas)
1 tsp paprika
1 tsp garlic powder
1 tsp cumin
* If using dried chickpeas - soak the dried chickpeas in a pot covered with water for 6-8 hours or overnight. This is NB to breakdown the structure of the legume and allow it to be digestible
If you don’t have 8 hours you can quick soak them.
By covering them in water in a pot and bringing to a boil for 5 mins. Take it off the stove and let it sit in the boiled water for 1 hour before cooking.
Once pre-soaked or quick soaked. Drain and rinse the water. Cover in fresh water and boil for another 1 1/2 - 2 hours, until they are soft. Be sure to check on the water often as they absorb and expand a rather large amount. It’s easy to forget about them and I‘ve burnt them very often this way. 1. Drain and rinse chickpeas thoroughly (whether they are cooked yourself or canned) using a colander.
2. Pat chickpeas dry with a paper towel. Put chickpeas in a jar or something that can close tightly. Add spices.
3. Close jar and shake it around to incorporate all the spices.
Option- you can add 1 tbsp olive oil too if you want them extra crunchy
4. Spread your chickpeas on a baking tray lined with baking paper and bake in the oven on 210C for 15 - 20 mins (watch that they ‘pop’ but don’t burn)
air fry them on 200C for 15 mins
5. Do a crunch test. If they are not distinctly crunchy they need a little longer in the oven. 6. Eat them as a snack, on salads, crouton replacement in soups or even on an avo toast
7. Store it in a clean jar in your pantry for 2-3 days
Not freezer friendly