I quite like strong & salty flavours. And I very much like chickpeas. As versatile as they are in recipes, sometimes I just like to open a can of chickpeas, rinse, dry & roast. They’re super easy to make. Eat these within a couple of hours of making them. They may last a few days but do tend to lose their crispiness as they sit out.

The Ingredients

1 can of chickpeas
Olive Oil
Cumin & Paprika
Za’atar
Sumac
Turmeric & Ginger
Sea Salt & Black Pepper
Cinnamon & Coconut Sugar

The Instructions

Preheat Oven to 200oC
Rinse & dry chickpeas thoroughly
Place on a baking sheet & cover with a little Olive Oil
Roast in the over for around 20 minutes
Wait until they are nearly roasted to coat them in your favourite flavour combination to ensure that the seasonings don’t burn.

The Science

If your only contact with chickpeas has been adding them to a salad or eating hummus, then you’re missing out on some seriously great & tasty snacks.

Chickpeas are a great source of dietary fibre & by adding any number of seasonings brings them alive with a phytonutrient rich punch.

Higher legume consumption is observed around the Mediterranean with ingestion of higher levels of fiber and phytonutrients is postulated as one reason why people consuming a Mediterranean style diet have historically experienced great health and can reduce the risk of coronary heart disease, obesity, diabetes and even some types of cancer.