Spiced Crunchy Chickpeas

Makes 4 portions


400g Canned chickpeas, rinsed and drained

½ tsp Garlic powder or granules

½ tsp Smoked paprika

¼ tsp Cayenne pepper

1 tsp Olive oil


Preheat the oven to 200C/180 C fan/gas mark 6.

Tip the chickpeas onto a clean tea towel and rub lightly to dry, then place them in a bowl and sprinkle over the spices and oil. Toss lightly to combine.

Spread the chickpeas out on a baking tray and bake in the oven for 20 minutes or until golden and crisp. Allow to cool. Divide into four portions to be eaten with the kale salad or eaten as a snack. Store in airtight containers.

Shown here with kale salad and a cashew dressing

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