Crunchy High-Protein Snack
Spiced Roasted Chickpeas
Crispy oven-roasted chickpeas with cumin and paprika — a high-fibre, high-protein alternative to crisps.
Ingredients
- 400g canned chickpeas (drained, rinsed and patted dry)
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional)
- Pinch of salt
Method
- Preheat the oven to 200°C (fan 180°C, gas mark 6).
- Pat the chickpeas thoroughly dry with a clean tea towel — the drier they are, the crunchier they get.
- Toss the chickpeas with olive oil, cumin, paprika, garlic powder, cayenne and salt on a baking tray.
- Spread them out in a single layer and roast for 20-25 minutes, shaking the tray halfway through.
- Remove from the oven and let them cool for 5 minutes — they will crisp up further as they cool.
- Store in an airtight container for up to 3 days.
Nutrition per Serving
130kcal
7gProtein
5gFibre
18gCarbs
3gFat
