• Becky

BBQ Roasted Chickpeas

Updated: Oct 1, 2018

GF - DF - V - RSF - NF - EF

Ingredients:

1 400g can chickpeas, rinsed and drained

1/2 tsp smoked paprika

1/2 tsp cumin

1/2 tsp garlic powder

1/2 tsp onion powder

Pinch of chilli powder

1/2 tsp sea salt

1 tsp coconut sugar

1 Tbsp extra virgin olive oil (or coconut oil)


Method

Rinse and drain the chickpeas, and allow them to dry for 15-30 mins. to speed up the process fold them in a tea towel and pat them dry (remove the skins if you want). In the meantime heat your oven to 200'degrees and line a baking tray with baking paper. When the chickpeas are dry enough (the more dry the more crisp they will be) put them onto the lined baking tray and bake for 20 minutes. In the meantime mix the BBQ spices and seasoning ingredients together in a small bowl and set aside. Take the chickpeas out and flip them around to ensure they cook evenly, then put them back in the oven and cook until hardened. Be careful at this point as they can burn easily. Once the chickpeas are cooked transfer them to a bowl and add the olive oil. Toss the chickpeas in the olive oil and then add the spice mixture, mix well to ensure all the chickpeas are coated. Store in an airtight jar or Eco-friendly snack bags.

© 2018 by Solely Nutrition

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