Makes: 1 bowl
The ultimate protein and plant powered snack that's perfect for on the go, in the office, school lunch boxes and even as a crunchy topping for your meals.
I know we know by now that I am obsessed with chickpeas in all their forms. They really are one of my favourite plant foods. They're a great source of fibre and protein plus they're packed with vitamins and minerals too. They're super versatile and I love them as a quick snack but they also work well as a gluten free crouton for salads or a crunchy topping on loaded hummus plates, falafel bowls, grain bowls, soups, toast and even as a garnish for an extra bit of crunch and protein punch on your favourite dish!
Let’s make these babies ☺
3 cups cooked chickpeas (about 2 tins of chickpeas and remember to save the liquid of tin chickpeas if using organic ones to use in vegan mayo's, sauces and desserts)
Generous glug of olive oil
Generous pinch of garam masala rub
Generous pinch of sweet smoked paprika
Generous grinding of pink Himalayan salt and black pepper
1. Place the cooked chickpeas (make sure they are dry with no liquid) in a bowl, add the olive oil, spices, salt and pepper. Mix well.
2. Transfer to a lined baking tray or Air-fryer basket - I find them more crunchy if they are air-fried versus baked. They can be air-fried for 15-20 minutes on 200C or baked for 30 minutes at 200C. So quick, so easy, so delicious. Enjoy!
Recipe by Mira Weiner
Photography by Mark Chipps