Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson

1 tin chickpeas, rinsed and drained
1 tbsp avocado oil
¼ tsp paprika
½ tsp garlic powder
1 tsp onion salt
¼ tsp celery salt
½ tsp dried oregano

The rinsed chickpeas will have a skin you need to remove. This, while time consuming, is very easy to do. Simply gently squeeze each bean between thumb and index finger and the outer skin will pop off. This is a great job to get the kids to do. Just expect a few to go flying across the room!

Once all the chickpeas have been skinned, dry them in a tea towel before laying them on an oven tray. Bake at 180°C for 25 minutes.

Toss the chickpeas in a bowl with the remaining ingredients. Spread back on the baking tray and cook for a further 25–30 minutes until golden. Allow to cool completely.

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