Rosemary & Chickpea Crunch
1 tinned chickpeas – wash & pat dry with paper towel
1 tbsp olive oil (light)
1 1/2 tsp finely chopped fresh rosemary(I find fresh works better because there is lovely oils that come out on cutting however if adding dried rosemary do this after they are baked with a tiny bit of olive oil)
1 1/2 tsp ground sea salt flakes
HOW TO MAKE:
Preheat the oven to 200°C.
Toss chickpeas with oil & salt – put on papered tray and put in the oven. Bake for 20 mins, turn and toss – return to oven.
Bake for another 20 mins, turn and toss – return to oven.
Take out and add rosemary – 5 mins back in the oven.
Try not to eat them all at once!
Chickpeas are packed with protein so they are a fabulous alternative to chips when you are looking for that savoury hit!
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