Editor's note: This post ticks a number of boxes right now - healthy, quick, filling, cheap, and there's a massive probability that like me, you'll have a tin of chickpeas on hand! Good as either a snack or part of a main, it couldn't be simpler! I recently made a vegan Thai curry and followed this recipe before I added the chickpeas to the sauce and it was a winner. Versatile!
Side for your “Salads”
Did you think that chickpeas (aka garbanzo beans) were just used as an ingredient in hummus – think again!
Cheeky Chickpeas!
1 x 400g tin of chickpeas
2 tbsp olive oil
salt
Pre-heat your oven 210fan/230c/Gas 8
Drain the chickpeas and rinse. Lay the chickpeas on kitchen roll and pat dry.
Place the chickpeas in a bowl and toss them in the oil. Season with salt. ** Add optional spices.
Spread the chickpeas on a non-stick baking tray and bake for 30 minutes – shake gently after 15 minutes – check again after a further 10 minutes – the chickpeas should be golden brown – note to self, do not walk away! Ovens vary as do the size of the actual chickpeas and you do not want them to burn and spoil.
Check out these photographs.
If you like spice you could mix together a pinch of chilli, sweet paprika and garlic powders or any spice you like – sumac would work well. Sprinkle the spices over the chickpeas and mix well at ** above.
You could use them as texture to top a salad – warm or cold – or just munch away from the bowl – I warn you they are moreish!
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