Spiced Roasted Chickpeas
Great as a snack or a salad topping, chickpeas get a satisfying crunch when baked, and can be flavoured with your favourite spices!
Ingredients
- 1 can chickpeas (well drained)
- 1 tbsp rapeseed oil
- 1 tsp spice i.e. smoked papika, chilli powder, curry powder
Instructions
- Preheat the oven to 200C.
- Heat the oil on a baking tray.
- Add the chickpeas and seasoning and shake or stir to coat.
- Bake for around 25 mins, checking and shaking regularly to turn the chickpeas and prevent them sticking.
- Take out and leave to cool once golden brown and crunchy.
Notes
Prep tips:
These will keep for a few days, but are definitely best freshly baked.
Health Tips:
The Rapeseed oil is full of healthy fats, like omega 3, and has vitamins too (E and K). As it's slow digesting it'll help keep you fuller for longer.
Eco Tips:
Use a UK grown and manufactured, organic and unrefined oil.
NUTRITION: Amount and (% RDA)
Calories: 176kcal (9%)Carbohydrates: 21g (7%)Protein: 8g (16%)Fat: 8g (12%)Saturated Fat: 1g (6%)Trans Fat: 0gSodium: 431mg (19%)Potassium: 230mg (7%)Fiber: 7g (29%)Sugar: 1g (1%)Vitamin A: 220IU (4%)Vitamin B1: 1mg (67%)Vitamin B2: 1mg (59%)Vitamin B3: 1mg (5%)Vitamin B5: 1mg (10%)Vitamin B6: 1mg (50%)Vitamin C: 1mg (1%)Vitamin E: 1mg (7%)Vitamin K: 4µg (4%)Calcium: 55mg (6%)Copper: 1mg (50%)Folate: 38µg (10%)Iron: 2mg (11%)Manganese: 1mg (50%)Magnesium: 42mg (11%)Phosphorus: 123mg (12%)Selenium: 3µg (4%)Zinc: 1mg (7%)
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