Roasted chickpeas are one of my favourite toppers for soups and salads. They are also a great snack, because they are simple to make, crunchy, high in protein and incredibly satisfying. With 15 grams of protein per cup, chickpeas are a great way to sneak more protein into your day. They also contain about 13 grams of fibre per cup, which provides you with about half the fibre you need in a day, and they super portable and really easy to make.
Roasted ChickpeasPrint This
- One 14-oz/398-mL can chickpeas, drained, rinsed and patted dry
- 1 to 1½ tbsp (15 to 22.5 mL) coconut oil, melted
- 1 tbsp (15 mL) curry powder
- ¼ tsp (1 mL) sea salt
- Freshly ground black pepper, to taste
- Preheat oven to 400 F (205 C). Place the oven rack in the middle of the oven.
- Place chickpeas in a medium-sized bowl, and drizzle with melted coconut oil, curry powder, salt and pepper and mix until well coated.
- Place chickpeas in a baking sheet, spread them out evenly, and bake for 35 to 40 minutes or until crisp, stirring every 10 minutes. Alternatively, you can also pan-fry them for about 8 minutes.
- Remove from oven or pan, and set aside to cool slightly before serving.