That can of chickpeas sitting in your cupboard has been hiding an amazing secret. A plant-based power protein, baked in the oven, chickpeas transform into a crispy, salty, savoury snack. So easy to eat by the handful. So addictive.
This healthy, spicy take on popcorn is really versatile – the baked chickpeas can also be used as an exciting toss-in for a more substantial salad or sprinkled over soup in place of croutons.
2 tsp ghee (or olive oil)
400g tin chickpeas, drained and rinsed
¾ tsp salt
½ tsp freshly ground black pepper
1 tsp sweet smoked paprika
1 tsp dried oregano
Other Seasoning Options
Finely chopped fresh herbs such as rosemary or thyme
Preheat oven to 200 degrees C.
Add drained chickpeas to a mixing bowl and toss with ghee and seasonings.
Add seasoned chickpeas to a baking tray.
Baked for 20 minutes or until the chickpeas are slightly crispy and golden.
While baking shake the tray regularly to prevent the chickpeas from sticking to the bottom.