We have been making these quite frequently of late for salads, flat breads, chicken dishes, or soups, so much so, we decided to create it as a recipe in it's own right. I think these little crunchy morsels deserved their own place in the spotlight!
So think croutons without the gluten and use them accordingly. I have to say, they are better than popcorn when snacking as well...so enjoy...one good recipe to use all those stored tinned chickpeas for!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 x 400g Tin Chick Peas drained and rinsed
- 2 Tablespoons Extra Virgin Olive Oil (EVOO) BUY
- 1 Pinch Pink Salt Flakes BUY
- 1/4 Teaspoon garlic powder
- 1/2 Teaspoon Ground Cumin
- 1/2 Teaspoon Ground Coriander
- 1 Pinch Dried Red Chilli Flakes
Preheat oven to 220°C. Line a flat oven tray with baking paper.
Drain and rinse chick peas. Pat dry with paper towel. Tip them on to the baking tray.
Drizzle EVOO on the chick peas followed by all remaining ingredients. Mix around with your hand until all the chick peas are coated.
Bake for 20-30 minutes or until browned and crispy.
Store in airtight container in the fridge for up to a month.