It can be really difficult to think of quick healthy snacks, especially that difficult time mid-late afternoon before dinner. My son gets very cranky around this time as he's starting to get hungry, but I don't want him to fill up on junk and not eat his dinner.
These roasted chickpeas are really yummy, a great crunchy texture and packed full of protein. Once out the oven you can put whatever dried herbs or spices you like on them, or simply keep them plain. I normally add some 'new' spice to them each time I make them, I find this a good way of introducing new flavours with James.
One 400g tin of chickpeas
1.5 tablespoons olive oil
Spice blend of your choice
Preheat oven to 200C/400F
Drain the can of chickpeas in a strainer and rinse with water for a few seconds to clean. Shake and tap the strainer to rid of excess water. Lay paper towel on a baking tray, and spread the chickpeas over. Use another paper towel to gently press and absorb the water on the chickpeas. Roll the chickpeas around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.
Drizzle olive oil over the chickpeas and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until they are a deep golden brown and crunchy. Make sure they do not burn.
Season with your spice blend.
I love to use half a teaspoon of ground cumin & smoked paprika.