Roasted Chickpeas [GF]

I introduce you to a high-fibre snack that your gut will love: roasted chickpeas. Legumes are a great source of plant-based protein, fibre, vitamins and minerals. If you don’t regularly include legumes in your diet, I encourage you to try them out with this easy snack! They’re delicious, have the perfect crunch and are super easy to make.

For those of you new to legumes, I recommend only eating a small serving at a time and building up, as legumes may cause bloating and wind in some sensitive individuals. And for anyone with IBS, a 1/4 cup of canned chickpeas are considered low FODMAP. When they’re canned in water, the oligosaccharides leach out of the bean and into the water. So rinse well and enjoy!

I hope you love these roasted chickpeas as much as I do. And for my fellow Aussies, you can also buy pre-done roasted chickpeas from Coles & Woolworths in the health aisle. Look for The Happy Snack Company Roasted Chickpeas.

Looking for more gluten-free snack recipes that you can prep for the week? Check out my savoury slice or chocolate nut slice. Wishing you all a beautiful weekend! I’ll see you next week with a new post!

Roasted Chickpes

 A high-fibre savoury snack that your gut will love.

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Prep Time:5 minutes mins

Cook Time:30 minutes mins

Course: Snack

Ingredients

• 1 can Chickpeas
• Olive oil
• Seasonings: salt & rosemary leaves (or smoked paprika or garlic powder)

Instructions

• Preheat the oven to 180 degrees celsius and prepare a baking tray.
• Drain the chickpeas using a colander and rinse thoroughly until there is no longer any foam. Spread the chickpeas on a kitchen towel and pat dry (remove any loose skins).
• Transfer the chickpeas to the tray and toss with olive oil and seasonings (if using spices, you may want to do this in a bowl and then transfer to the tray). Spread the chickpeas evenly and place into the oven.
• Bake for 30 minutes or until golden brown and crispy, tossing halfway through to ensure they cook evenly.
• Remove from the oven and allow them to cool before serving.
• Serve immediately or store in a glass jar for 3-4 days (leave the jar lid a bit loose to allow the chickpeas to breathe and remain crispy for longer).

Notes

Cooking time can vary depending on oven, be sure to check on them often and cook until crispy but not overcooked (otherwise they could be hard to bite into).