WHAT YOU’LL NEED
Here's what you need to make this recipe:
*Chickpeas: cooked chickpeas, canned is perfectly fine.
*Oil: extra virgin olive oil helps the chickpeas to get crispy.
*Turmeric powder or spice of your choice (garlic, onion, cumin or chili powder).
*Thyme: I added a teaspoon of dried thyme for extra kick.
TIPS
Here are some tips to consider:
*Make sure you drain and dry chickpeas really well with a kitchen towel. They’ll be crisper if you dry them before roasting.
*Getting rid of the skin of the chickpea can also help with crispiness.
*Some people swear to add flavours after roasting, as they might burn.
*Be generous with oil, as it helps with crispiness.
*Eat immediately as the crispiness won’t last forever!
*These roasted chickpeas can be frozen but they will lose from their texture after defrosting.
IDEAS
How to use roasted chickpeas?
*Eat them straight away!
*As croutons or thickener in soups.
*Great addition to sandwiches.
*Protein source in meatless dishes.
*They’re perfect salad toppers!
WHY YOU’LL LOVE THIS RECIPE
You’ll love this recipe because:
✅Super easy to make
✅Only 4 ingredients!
✅Meal-prep friendly
✅Budget-friendly
✅Customizable
✅Flavourful
✅Delicious
✅Vegan
MORE DELICIOUS RECIPES with CHICKPEAS
Easy Kale Salad with Chickpeas
Sweet Potatoes Filled with Crispy Roasted Chickpeas
ROASTED TURMERIC CHICKPEAS
(gluten free, vegan and refined sugar free)
Preparation time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes
Serves: 2
Ingredients
* 240 g canned chickpeas
* 2 tbsp olive oil
* 2 tbsp turmeric powder
*1 tsp thyme
*salt & pepper
Method
1. Preheat oven to 200C/400F/Gas mark 6.
2. Drain, rinse and dry chickpeas completely with a kitchen towel, gently patting them dry.
3. Toss chickpeas with oil, pepper and turmeric powder. Spread evenly on a baking sheet.
4. Roast for about 25 minutes, or until golden brown, stir halfway.

5. Remove from the oven and set aside to cool; while cooling they will turn crispy.
Enjoy! 😊
Notes
* To Store: best fresh. Store these chickpeas covered in a cool place for up to 3-4 days.
To Freeze: freeze them in a sealed container for up to 1 month.
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