Crunchy Roasted Spiced Chickpeas Recipe | Good For Snacking And Salad Add On

Crunchy Roasted Spiced Chickpeas Recipe | Good For Snacking And Salad Add On
I have always wanted to make crunchy chickpeas as they’re yummy and fun to eat. Healthy snacking? Yep, #winning! I was able to buy one before in a packet in the supermarket, but to my dismay, they're really oily, gross, stale, rancid, etc… Super annoying.
So, I am just thrilled that my mate Lasmi came up with this crunchy chickpeas recipe one time when we were mocking in the kitchen. Super cool!
This recipe I will use as a salad add-on, but you can basically, just snack on it. Totally add to this as you prefer, like a few more seeds, different spices, and so on… It's the beauty of making your own, you are in control of what you use and what you put on - ingredients that will do good to your body.
My chickpea tip for you - don't eat immediately when you take ‘em off from the oven or you'll burn your mouth. And don't be too quick to put the lid of the container on when they're still hot as it will make the chickpeas collapse and moist. What you do is to let ‘em completely cool, store in an airtight container, and into the fridge they go (not the shelf) as the fridge will keep your chickpeas crisp.
Now, let me hear that crunch!
𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
2 400g cans of cooked chickpeas
2 tbsp olive oil
1 tsp salt
1 tsp pepper
1 tbsp smoky paprika
1/2 tsp chilli powder
2 tbsp black and white sesame seeds
A pinch of #TRUST
𝗠𝗘𝗧𝗛𝗢𝗗
Rinse the chickpeas well and pat dry with a tea towel.
Line a baking tray with baking paper and preheat your oven to 200 degrees C.
In a bowl, mix the ingredients well making sure to the chickpeas with the spices.
Spread the chickpeas in the baking tray.
Put in the oven and bake for 1 hour.
Every after 30 minutes, take the tray off the oven and give it a little shake.
Remove from the oven and let cool.
Store in an airtight container in the fridge.
***
Makes: 1 container
Prep time: 10 mins
Baking time: 1 h
Freezer-friendly: NO
C, NF, GF, DF, VEG, V
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