A wholesome snack recipe: roasted spicy chickpeas

When you love snacks but want to be healthy: roasted chickpeas to the rescue!

When spring comes around a pang of guilt comes with every piece of chocolate and bag of pop corn: this is what I ate all winter, and look what happened!

I love snacking and like every other spring, I'm trying to be good again – I haven't bought any chocolates or (veggie) Haribos in weeks. Or at least for what feels like weeks. As I went through our cupboards looking for a little something I spotted a batch of frozen chickpeas in the freezer and was reminded of an old recipe for roasted chickpeas.

They are not just healthy, they are seriously delicious! The fun part is to experiment with different spices – this time I used an arrabiata spice mix and lemon juice. Another favourite is wasabi powder.

For the crispiest result, pat the chickpeas dry before you add oil and spices and let them roast until they get a touch of colour. Finally, let them cool to room temperature before transferring them into a bowl.

Roasted chickpeas

1 tin organic chickpeas
2 tbsp organic vegetable oil
1 tsp salt
1 tsp spice of your liking: chipotle, chilli, curry, wasabi, garlic powder – or a mix
1 tsp of lemon juice (optional)

Rinse and drain the chickpeas, pat dry with a tea towel. In a bowl mix the chickpeas with oil, salt and spices. Let marinate for at least a few minutes before you scatter the peas on a baking tray covered with non-stick baking paper. Roast at 200°C for 20-30 minutes, give them a stir at least once so they don't burn.
Let the chickpeas cool off properly before moving them into a serving dish.