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Spiced, honey-roast chickpeas and seeds recipe
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Give your snacks a super makeover - these gorgeously salty and sweet roasted chickpeas take only 30 minutes to make and are a brilliant, healthy alternative to peanuts. See method
Ingredients
- 400g tin chickpeas, drained and rinsed
- 1 tbsp olive oil
- ½ tsp smoked paprika
- 1 lemon, finely zested
- 25g (1oz) mixed seeds
- 1 tsp clear honey
If you don't have chickpeas, you can use any tinned bean in water
Each serving contains
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Energy
395kj
95kcal
5%
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Fat
6g
8%
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Saturates
1g
4%
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Sugars
1g
1%
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Salt
0.4g
7%
of the reference intake
Carbohydrate 7.7g
Protein 4.1g
Fibre 2.4g
Method
- Preheat the oven to gas 5, 190°C, fan 170°C. Put the chickpeas in a bowl lined with kitchen paper and pat dry, removing as much moisture as possible.
- Tip the chickpeas into a fresh, clean bowl and toss with the olive oil and paprika; season well.
- Spread the chickpeas out on a large baking tray and roast for 10 minutes, or until just starting to colour.
- Remove from the oven and scatter over the lemon zest and seeds. Drizzle with the honey and gently stir, until evenly coated. Return the tray to the oven for a further 5-10 minutes, until golden and crisp.
- Leave to cool on the tray, before transferring to a serving bowl, or serve in paper cones, if you like.
Tip: Tinned chickpeas vary in size, so keep an eye on them as they roast. You can also make this snack with dried varieties – just soak them overnight first.
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