Crispy Roasted Chickpeas
Recipes · Snack · Recipe, Typed Supps
Chickpeas roasted until they crack — a crisp snack that is mostly fibre and protein.
Allergens and patterns
No complete allergen verdict: 1 ingredient is not in the library.
Ingredients
- 2 tins, drained (400g) Chickpeas — The whole snack. Roasting drives the water off and leaves the fibre and plant protein behind in something that crunches like a crisp.
- 1 tbsp (15g) Olive Oil — Enough to crisp them. Much more and they fry and go greasy instead.
- 3/4 tsp (3g) Paprika — Colour and smokiness. Add it after roasting — ground spice burns bitter over 35 minutes.
- a pinch Sea Salt
Nutrition per serving
- Calories: 206.3 kcal
- Protein: 9.7g
- Carbohydrate: 18.9g
- of which sugars: 1.2g
- Fat: 7.8g
- of which saturated: 1.1g
- Fibre: 10.5g
- Sodium: 6mg
Method
- Heat the oven to 200C. Drain the chickpeas and dry them thoroughly — wet chickpeas steam instead of crisping.
- Toss with the olive oil and spread out in a single layer on a tray.
- Roast for 30-35 minutes, shaking the tray twice, until they rattle and crack.
- Toss with the paprika and salt while still hot, and cool before storing.
Nutrients it supplies
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