I love these roasted chickpeas to add to salads or have them as a snack. You can pretty much add them to anything you’d like.
Makes a large glass
3 tins of chickpeas
2 tablespoons paprika
3 teaspoons chilli flakes (this makes it fairly spicy if you want it less spicy use less or leave them out altogether)
3 tablespoons maple syrup
salt and pepper
Preheat the oven to 200C.
Put baking paper onto a large baking tray.
Drain the chickpeas and add them onto the tray.
Sprinkle the paprika, chilli flakes, salt and pepper over the chickpeas. Then drizzle over the maple syrup and the oil.
Stir everything carefully (not to tear the baking paper) to cover everything.
Put in the oven for 45 minutes or until the chickpeas are crunchy. (Check them after 40 minutes to ensure they are not burning)
Add the chickpeas to any salad to add some texture or take them to work for a mid-morning or mid-afternoon snack.
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