Herb and sea salt roasted chickpeas are perfect for replacing nuts in the lunchbox! Really yummy and easy to make if you use canned chickpeas, these will satisfy crunchy savoury cravings for adults and kids.
If you like salted nuts or savoury things, then these are the chickpeas that might just turn this around for you. If you prefer sweet things, make sure you check out the cinnamon honey roasted chickpeas. Before you make these, you need to decide if you are going to use canned chickpeas or dried. If you’re planning on using dried, you need to head over to this post to get the method.
These chickpeas are a favourite with Master 4, mainly because they taste like “nashews”…cashews. They are a much cheaper alternative to nashews though! Seriously, if you’re thinking these could never work as a nut replacer for you or your kids. Try them. Please try them. I’m begging you! The flavours are awesome the texture is the right amount of crunch, they really are pretty awesome as snack foods go!
Herb and sea salt roasted chickpeas
- ½ of the chickpeas you have cooked or 1 tin
- 2 tbsps olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried marjoram
- 1 teaspoon salt flakes
- Preheat the oven to 180 degrees.
- Rinse the chickpeas in a colander and pop off all the skins (if you want to- it does add to the texture to remove them).
- Pour the oil, herbs and salt into a bowl and add the chickpeas.
- Stir to coat all of them.
- Lay them out in a single layer on a lined oven tray.
- Roast for 55 minutes or until dry (get one out and test it- it should crunch!).
- Wait until completely cool before storing in an airtight container.