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Prep time
8 hours
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Cook time
40 minutes
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Makes
2 cups
Author Notes
If you’re looking to add more plant based protein snacks into your diet, beans and legumes are not only tasty but also loaded with iron, B vitamins and soluble fiber.
Follow my step-by-step instructions on how to make this healthy chickpea snack. —Irini Savva
Ingredients
- Soaking instructions
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2 cups
chickpeas, uncooked
- Roasting instructions
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2 cups
chickpeas, soaked, drained and rinsed
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2 teaspoons
sea salt
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1/2 teaspoon
paprika
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1/4 teaspoon
ground turmeric
Directions
- Soaking instructions
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Place the dried chickpeas in a large bowl and cover with water. Leave it to soak overnight - about 8-12 hours.
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The next day, drain and rinse the chickpeas well.
- Roasting instructions
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Preheat the oven to 200°C/400°F/Gas 6 and line a baking sheet with baking paper.
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Place all the ingredients onto the baking sheet and toss well. Bake for 40 minutes or until the chickpeas are golden and crispy.
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Cool completely before serving or store in a sealed jar. The chickpeas will soften once stored in a container.
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