Healthy roasted chickpeas
Makes 10 snack portions
- 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
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.
- 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.
- Feel free to include your own herb or spice combos – try cumin, paprika, oregano, dried chilli or cayenne pepper.
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- This recipe was created by Jay Rogers for Kidspot, New Zealand' best recipe finder. You can follow Jay at The Moodie Foodie.