How to make simple and easy oven roasted cayenne chickpeas
I’m so excited to share this recipe with my wonderful readers because I love eating copious amounts of snacks throughout the day. I know snacks constitute our daily in take and for some this can be problematic in the sense that they are eating the wrong type of food (think unhealthy saturated snacks).
It’s so easy to see why people are so malleable and end up consuming unhealthy food. Today while I was out shopping for a few ingredients, I was in one of the UK’s biggest supermarket. As I shopped for goods that I needed I ended up in the bakery section, usually I’ll browse this section for inspiration, see what’s in vague and to help brainstorm for upcoming recipes.
On this occasion I looked through a different lens (so to speak) rather I decided to observe what healthy options they were in the bakery aisles. Needless to say I saw nothing, I’m not even exaggerating everything consisted of excess sugar, refined carbohydrates, saturated fats and not to mention most contained dairy and wheat.
I was saddened by this and with the increase of obesity in the UK, there really needs to be more of a proactive stance. While I didn’t succumb to the refined baked goods, it did have me thinking about what health snacks could I bring to the blog? I tapped into some of my own eating habits and BAM check out these easy roasted cayenne chickpeas – they are spicy, crunchy and delicious.
Just like popcorn you can jazz them up with anything sweet, spicy or even savoury. I love recipes that offer so much diversity, it only encourages you to make them repetitively, only using different flavours each time. Another great thing about this recipe is it’s allergy friendly, they make a great nut free snack that’s a brilliant source of protein.
Protein is a macronutrient that helps to sustain the body by building and repairing tissue. As a gym enthusiast I like to carry a small bag of these in my bag and nibble on that after going strength exercises. It’s so handy that I have them to hand and not have to wait until I get home to have my protein fix. You don’t have to workout to enjoy this snack, though I am discussing the health benefits for people who workout and seek additional protein (look no further).
- 2-3 cups of cooked chickpeas drained and dried (can use 2 cans)
- 1 tbsp of coconut oil, melted
- ½ tsp cayenne pepper
- ½ tsp himalayan pink salt
- Excess cayenne papper for dusting after roasting
- Preheat the oven at 200C
- Place the chickpeas in a large bowl then coat evenly with the cayenne pepper, pink salt and coconut oil.
- Line a baking tray with parchment paper and spread the cooked chickpeas onto the tray, being careful not to overcrowd.
- Roast for 30-40 minutes until golden brown and crunchy. Don't forget to check the periodically, rotating the chickpeas so they cooked evenly and don't burn.
- Allow to cool before dusting with additional cayenne before serving accordingly.
- Store the remainder in an airtight bag.