Ingredients
2 x 400g cans chickpeas
rinsed and drained
2 tsp olive oil
1 tsp garlic salt
or just plain salt
1 tsp pepper
2 tsp dried thyme
1 tsp dried rosemary
Equipment
- 1 oven
- 1 large oven tray
- 1 baking paper
- 1 paper towel
- 1 bowl
Instructions
- Heat oven to 210°C (200°C fan-forced). Line a large oven tray with baking paper and set aside.
- Dry chickpeas well between sheets of paper towel, making sure you remove as much moisture as you can by rolling them around a bit.
- Toss chickpeas in a bowl with oil, garlic salt, pepper and dried herbs, until the chickpeas are well coated.
- Pour mixture onto the oven tray, making sure the chickpeas are in one layer and not too crowded.
- Place tray in the oven and roast for 25 minutes. Gently shake the chickpeas around on the tray and continue to roast for a further 20-25 minutes or until they are golden brown.
- Turn off the oven, open the door and allow to cool in the oven.
- Once cooled, you can store the chickpeas in an airtight container on your bench top for up to a month.
Notes
Tip
If the chickpeas are too crowded on the oven tray they won't roast and go crispy. Use two oven trays if you don't have a large one.
Variation
Feel free to include your own herb or spice combos – try cumin, paprika, oregano, dried chilli or cayenne pepper.
Storage
Once cooled, you can store the chickpeas in an airtight container on your bench top for up to a month.
