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The most addicting snack you will ever have!
I love making oven roasted chickpeas in my weekly meal prep. Not only are chickpeas a great source of protein and fibre, but they also pack a ton of minerals and antioxidants, making them a total #beautyfood. Try making some crispy chickpeas to top off your next salad or buddha bowl to add in some extra crunch and goodness! Or simply snack on them if you need a protein-packed boost of energy.
Try adding these chickpeas to some of my favourite recipes, or see my salad booster hacks post here to get inspired.
[lt_recipe name=”Oven Roasted Chickpeas” servings=”2-3 cups” prep_time=”10M” cook_time=”40M” total_time=”50M” difficulty=”Easy” summary=”The best protein-packed salad topper!” print=”yes” ingredients=”2 x 15 oz. canned chickpeas;2 tbsp. avocado oil;Himalayan salt and black, to taste;1 tsp. quality seasoning salt” ]Preheat the oven to 450F.;Drain and rinse the canned chickpeas well. ;Blot them dry with a paper towel or clean dish towel – this will help to make them extra crispy.;In a mixing bowl, coat the chickpeas with the avocado oil, salt, pepper and seasoning salt.;Bake for about 30-45 minutes, until crispy. Make sure to not let them burn! Remove from the oven and let them cool. Store in a glass storage container in the fridge and use on bowls and salads for up to 5 days.[/lt_recipe]
