Do you love savoury nibbles but want to eat healthily? Me too! So why not try these crispy golden roasted chickpeas? They take only a few minutes to prepare: toss drained chickpeas in a little oil and chia seeds plus flavourings, bake for 35-40 mins and then munch away! These make great snacks (especially with a cold beer or kombucha!) and are portable, making them ideal for picnics and packed lunches.
They are also superb as a crunchy topping on baked potatoes, salads, soups and dips; adding texture, flavour and plant-based protein.
Their golden colour is imparted by the super spice turmeric, which is a powerful anti-inflammatory agent and antioxidant, protecting the body from infection and chronic disease. Turmeric benefits also include maintaining a healthy heart and circulatory system, reducing depression, improving cognitive function and promoting healthy glowing skin. Here’s to medicinal and beautifying peas!
Chickpeas are rich in complex slow-release carbohydrates and so help maintain steady blood sugar levels. Their high fibre and protein content help fill you up so can aid weight loss. Their high fibre content also helps promote a healthy gut and stabilise blood cholesterol levels to reduce blood pressure and so maintain a healthy heart.
These roasted chick peas are best eaten fresh, as they tend to absorb moisture from the air and soften on subsequent days. However, they can stay crispy for longer if you pop the cooled roasted chickpeas in Tupperware along with a little silica gel packet (the ones you get free in new handbags, which absorb the moisture preferentially). Please do not eat the little silica bags though!
Makes: 1 big bowl
Preparation time: 5-8 mins
- 2 cans of chickpeas
- 2 ½ tbsp. oil of choice: rapeseed or extra virgin olive oil or melted coconut oil
- 2 tbsp. nutritional yeast
- 1 tbsp. chia seeds
- 1 tsp. sea salt
- 1 tsp. garlic granules
- 1 tsp. ground black pepper
- ½ tbsp. ground turmeric or Vitalising Superpowder
- Drain the canned chickpeas and gently blot with a little kitchen roll or tea towel (the chick pea juice is called aquafaba and can be saved and used for other recipes, e.g. vegan chocolate mousse, which will be featured shortly in this blog).
- Preheat the oven to 180°C. Line and lightly grease a large baking sheet (one which is large enough to spread out the chickpeas on).
- In a large bowl, combine all the ingredients except for the chickpeas. Add the chickpeas and using a spoon, gently combine to coat the chickpeas evenly with the oil and flavourings.
- Pour the chickpeas onto the prepared baking sheet. Bake in the preheated oven for 35-40 mins, jostling them around halfway through to ensure there is even baking.
The chickpea will darken and crisp up. Take out of the oven and allow to cool before eating. Eat as a snack or as a topping. Enjoy!
Don’t forget you can find my favourite recipes in my FREE eBook here.