Turmeric Roasted Chickpeas

Whether you are looking for a savoury snack, an alternative to croutons on top of a salad or soup or just an addition to a buddha bowl style meal, these chickpeas are one of my go-to's! They take minimal preparation which is always great and are really good to batch cook and keep in the fridge.

Ingredients (Makes 1 large bowl)

1 can of chickpeas

2 teaspoons of turmeric powder

black pepper and a pinch of salt

2 teaspoons of coconut oil

1 large pinch of chilli flakes

Preheat the oven to 200c.

Drain the chickpeas, then add them to a mixing bowl, Mix in all of the other ingredients (be generous with the seasoning!).

Line a baking tray with baking paper, then spread the chickpeas accross the tray. Bake for 20 minutes or until golden and crispy.

Eat hot (try them with a scoop of coconut yoghurt!), or keep in an air tight container in the fridge for 3-5 days.

Sides, SnacksAnnie Clarke