1. Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit and line a baking tray with baking paper.

2. In a large mixing bowl add the 2 cans of chickpeas (after being drained and rinsed) with 1 tbsp paprika, 1 tbsp cumin, 1 tsp garlic powder, 1 tsp turmeric powder and 1 tbsp vegetable stock powder. With a spoon, mix all of the ingredients together until the chickpeas are well coated.

3. Transfer the chickpeas onto the baking tray, spreading them out evenly into one layer. Bake for 20 minutes or until crispy and crunchy! These taste great on their own, but also go well on top of salads for some crunch.

*tip- you can transfer any leftovers into an airtight container and keep refrigerated.

Per Serve (Half a can, drained)
Calories: 120kcal/500kJ
Protein: 8g
Carbohydrates: 16.6g
Fat: 2.4g

Ve – Vegan
DF – Dairy Free
NF – Nut Free
GF – Gluten Free

Nutrient Boost

Chickpeas host several nutritional benefits including a hit of protein, fibre, vitamins and minerals. Their fibre content helps move food through our digestive system and facilitates a healthy gut environment, balancing bacteria and pH levels. Research shows this decreases the risk of IBS, heart disease, kidney stones and cancer. Then they continue to serve us with high levels of folate, iron, phosphorus and B vitamins. Folate supports cell production and helps the body process the B vitamins and protein, so they can effectively move through the body doing their jobs. Their high-protein content means your muscles are able to recover more efficiently and build themselves stronger for your next session!