Roasted Chickpeas are my absolute favourite snack, I am always on the lookout for a substitute for crisps/chips as it’s these that have always been my absolute down fall; these hit the spot really well!
Chickpeas, also known as Garbanzo Beans, belong to the legume family and contain a number of key nutrients which offer major health benefits, making them a worthy addition to a clean diet.
Chickpeas are a valuable source of protein with 1 cup providing 15g. This is why they form a large part of a vegan or vegetarian diet. They also contain amino acids which help to maintain the body’s tissues but it is worth noting that they are an incomplete protein and do not provide all of the amino acids that the body requires to do this which is why it is important to pair them with other sources such as nuts, seeds or meat.
A major benefit of chickpeas is their dietary fibre content. 1 cup of chickpeas provides half of a woman’s dietary fibre needs for the full day! Fibre helps soften stools to fight constipation, and also helps to control blood sugar levels, allowing sugar to move slowly from the digestive tract into the bloodstream. As a result, a spike in sugar levels is less likely after eating meaning a lesser chance of fatigue and irritation from a subsequent blood sugar crash.
Chickpeas contain the nutrient manganese that aids bone development and wound healing, and Vitamin B-9 that assists brain development and new cell growth which again is a really good reason to eat more of them. A I cup serving of chickpeas provides 94% of Manganese and 70% of Vitamin B9.
I cook a batch of these Roasted Chickpeas every week so I have always got a stock ready to snack on. I also use them in my salads to add a bit of crunch and really whenever I feel the need to nibble! They are so easy to make and you can create so many different flavours:
To make 1 Jar:
- 1 can of chickpeas
- Spray light
- Empty can of chickpeas into strainer and rinse and drain
- Leave to dry in pan covered with kitchen towel
- Empty into foil lined baking tray
- Spray with PAM or equivalent low cal oil spray
- Sprinkle salt and pepper over and toss.
- Put tray into pre-heated over at 400° for 40 minutes until crunchy.
- Shake halfway through and keep an eye on them towards the end as they can burn quickly. They should be dark brown in colour and nice and crunchy
- Leave to cool and store in air tight container with a few grains of rice at bottom to prevent the chickpeas from going soggy and really enjoy!!
I have tried several variations and generally come back to just salt and pepper but you could use cayenne pepper and lime juice before putting in oven, or cumin and garlic or chill flakes