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Herb and sea salt roasted chickpeas
Herb and sea salt roasted chickpeas are the perfect savoury nut replacer for the lunchbox. Crunchy and kid friendly.
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from
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Course:
lunchbox
Cuisine:
Modern Australian
Prep Time:
5
minutes
minutes
Cook Time:
55
minutes
minutes
Total Time:
1
hour
hour
Servings:
4
serves
Calories:
95
kcal
Author:
Kylie
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Ingredients
▢
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
Instructions
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.
Recipe video
Nutritional Information
Serving:
1
bowl
|
Calories:
95
kcal
|
Carbohydrates:
6
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
6
g
|
Sodium:
531
mg
|
Fiber:
2
g
|
Sugar:
1
g
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