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Spiced Chickpea Crunch

Can’t stay away from crisp? well this might just be the alternative you need. This crunchy high fiber, protein snack is addictive;  they are great have by the handful,  and adds new dimension to salads.


  • 400g can chickpeas, drained, rinsed (opt. for one with the lowest sodium)
  • 1/2 a tablespoon coconut oil
  • 1/2 a teaspoon sea salt
  • 2 teaspoons sweet paprika
  • 1 1/2 teaspoons ground cumin
  • 2 teaspoons mild curry powder



  1. Preheat oven to 170°C.
  2. Drain and rinse the chickpeas. Using a clean cloth, pat dry them as well as possible.
  3. In a large bowl place and coat the chickpeas with spices and coconut oil
  4. Place chickpeas on a tray lined with baking paper.
  5. Roast chickpeas for 1 hour or until golden and crispy. Cool chickpeas on baking tray.

    *Store chickpeas in an airtight container for up to 2 days at room temperature.


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