Chickpeas are delicious, easy, high in protein, gluten-free, vegan and full of fibre.
Fibre is really important; it feeds our good gut bacteria, promotes healthy bowels, helps control blood sugar fluctuations, and much more. And it doesn’t just come from plants & fruit - legumes are loaded with fibre, and are a great way to help reach the recommended 20-38 grams of fibre per day.
2 cans chickpeas
3 TBSP olive oil
A sprinkle of sea salt
A few tsp of your favorite seasoning
Steps (Roasted Veg):
Set your oven to 420.
Open the cans of chickpeas, drain, and rinse. Pat them dry with a kitchen towel or paper towel. The drier they are, the crispier they’ll get.
In a bowl, toss the chickpeas with olive oil, sea salt and your favourite seasoning.
Spread the chickpeas on a cookie sheet and roast for 15-20 minutes. I like mine a bit crispy and still soft in the middle but some prefer very crisp - like chips - so roast for 10 mins longer to reach a crunchier texture.