Crispy roasted chickpeas
2 400g cans no added salt chickpeas, drained, rinsed & patted dry
2 tbsp olive oil
Pinch of salt
Cracked pepper to taste
½ tsp garlic powder
½ tsp paprika
Pre-heat the oven to 200oC. Line a baking tray with baking paper.
Toss the chickpeas in a bowl with the olive oil and salt and pepper. Spread evenly on the baking tray. Roast for 20-30 minutes until golden and crispy, shaking the tray every 10 minutes.
Remove from the oven and sprinkle with the garlic powder and paprika. Serve while warm and crispy.
You can also add them to a salad or on top of soups to replace croutons.