Recipes
Ingredients
2 cans Chickpeas - Rinsed and drained
2 table spoon cold pressed canola oil.
1/2 teaspoon cumin powder
1 teaspoon garlic powder
1 1/2 - 2 teaspoon smoked paprika powder.
1/2 tablespoon lemon juice
Method
Preheat oven to 220 °C.
In a bowl combine chickpea, cold pressed canola oil, cumin powder, garlic powder, paprika powder
and lemon juice.
Combine until chickpeas are well coated.
Spread mixture on large baking sheet in single layer. Bake 30 minutes or until beginning to brown.
Stir every 10 minutes.
When completely cooled, store in airtight container at room temperature for up to 2 days.
Crispy chickpeas can be eaten as a snack on its own or combined with your salads.
