Roasted chickpeas: an easy and nutritious snack

I made a batch of roasted chickpeas last week and many people asked me for the recipe when I put in my Instagram stories so I thought I’d share it on here too.

It couldn’t be simpler to make roasted chickpeas because all you need are store cupboard ingredients. That means you can whip up a batch of these bad boys anytime you fancy!

Why roasted chickpeas, you might ask. Why the hell not, I might reply. Joke aside, they’re the more nutritious cousin of the ubiquitous crisps. We all love crisps but it apart from joy, they don’t bring much to the party. With roasted chickpeas you can get both: pleasure and nutrition. Roasted chickpeas are higher in fibre and protein than potato crisps and they tend to be lower in fat since they are baked, not fried

I like to eat them on their own over a few drinks with friends, or as a hummus topping to make a substantial snack, or even in salads. Their crunchiness works really well as part of a great big mixed salad with creamy avocado, earthy beetroot, crisp lettuce but even fish or meat (some people tell me that it goes well with roasted beef).

The combinations are endless and I’d love to hear about yours, so do share!