These chickpeas are spicy, salty, and crunchy – the perfect alternative to crisps or high-calorie, sugary trail or cracker mixes, and the great thing is, they’re easy – and cheap! – to make; you can whip up a pretty sizeable batch in about 40 minutes, and keep them stored in airtight containers for about two weeks.
SPICY ROASTED CHICKPEAS
- 400 g tin of chickpeas
- 2 tsp Cajun seasoning
- 1 tsp salt
- Preheat your oven to 180°, then drain your chickpeas using a colander or sieve; the kind I use come in water, but if yours come in another solution (oil etc), you might want to give them a good rinse before continuing. Shake out as much of the excess water as possible, before transferring the chickpeas onto some kitchen towel to absorb any leftover water.
- Whilst the chickpeas are drying slightly, work on your spice mix, by combining spices into a large bowl; I find cajun seasoning and salt to be just perfect for my tastes, but you could also try using some vinegar to make a salt and vinegar snack alternative to crisps!
- Add the chickpeas to whichever seasoning you’re using, stirring thoroughly, until the chickpeas are as evenly coated as possible, before moving them onto a large baking tray. You want them to be as spread out as possible, so they’ll cook evenly.
- Place the baking tray into the oven for about 15 minutes; at this point, take the chickpeas out and mix them up a little on the tray, just to make sure they’re evenly cooked. Then place back in the oven for a further 15-20 minutes. If they seem to be getting a little too brown, at any point, just move them around again.
- Separate into two airtight containers and enjoy!
bloglovin' | instagram | twitter | youtube