These roasted chickpeas are sooo delicious, you’ll forget how good they are for you!
Chickpeas are a rich source of fibre, low glycemic (G.I) carbohydrates, folate and vegetable protein – they also contain good amounts of manganese, phosphorus and iron. In fact, a half cup serving of cooked chickpeas contains 6.2 grams of fibre, 7 grams of high-quality plant protein and 35% of the RDA for folate – wrapped up in a mere 134 calories. They will keep you fuller for longer, and won’t go ‘straight to your thighs!’
- 1 ½ cups dry chickpeas or 3 cups cooked and well rinsed from can
- 3 Tbsp of good quality olive, grapeseed, or coconut oil
- 2 Tbsp chili powder
- 1 Tbsp fresh lime juice
- 1 Tbsp lime zest
- ½ tsp sea salt
Preheat oven to 200º C.
Cook dry beans according to package directions or thoroughly rinse canned beans.
Once cooled and drained, place chickpeas in a large bowl. Add olive oil, chili powder, lime juice, lime zest and sea salt over chickpeas and then toss contents to thoroughly coat chickpeas with mixture.
Invert chickpeas onto a lined baking sheet, and then spread chickpeas out on baking sheet.
Cook in the oven for about 35 minutes – shaking the tray every 10 minutes or so – until chickpeas are crispy (they will actually crisp up and have a different texture than the meatier ones you might be accustomed to).
If you prefer the meaty texture to the airier crispy texture, simply cook them for less time – maybe 20 minutes or so.
Remove chickpeas from oven and allow them to cool for a few minutes.
Then when cooled, place roasted chickpeas in a bowl or serving dish of choice and enjoy!