Roasted Crispy Chickpeas – IBD Medical

Roasted Crispy Chickpeas

by IBD Medical on May 29, 2020

diabetes meals snack chickpeas healthy protein recipe

This is a delicious snack that is relatively high in both protein and fibre. Our two tips for making this recipe are that the chickpeas need to be as dry as possible and do not add the spice mix until after roasting. If you don’t like our spice combination feel free to try your own and let us know in the comments below!

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Difficulty: Easy

Serves: 6

Ingredients:

  • 400g chickpeas (1 can), rinsed and drained
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon salt

Topping:

  • 3 teaspoon parmesan, grated
  • ½ teaspoon lemon zest
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1/8 teaspoon cayenne pepper

Method:

  1. Preheat oven to 200°C
  2. Pat chickpeas dry with paper towel. Spread the chickpeas out on a piece of baking paper or on a baking tray and allow to dry, discarding any loose skin
  3. Place chickpeas, olive oil and salt in a medium-sized bowl and mix gently with a wooden spoon
  4. Spread chickpeas on a baking tray and roast for 10 minutes. Then turn the chickpeas and roast for an additional 10 minutes or until golden brown
  5. In a medium-sized bowl combine all the topping ingredients (parmesan, lemon zest, garlic powder, oregano, salt, pepper and cayenne pepper)
  6. Pour chickpeas into the topping mixture and toss well
  7. Serve immediately or allow to cool. Store in an airtight container

Nutrition Info:

Per Serve: 415 kJ, carbohydrates 12g, protein 4g, total fat 4g (sat. fat 1g), sodium 253mg, fibre 4g, sugar 3g

 

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