"Possibly one of my favorite on-the-go snacks. Seriously. I am much more of a savory person than a sweet one and so having a bag of these in my backpack while cycling around London is perfect, delicious and super energizing, which is exactly what I need."- Julie Montagu, The Flex Foodie.
Recipe excerpted with permission from cookbook Super Foods Super Fast: 100 Energizing Recipes To Make in 20 Minutes Or Less by Julie Montagu. Click here to purchase your own copy.
- 1 1/2 Cup chickpeas (garbanzo beans), drained and rinsed
- 1 Tablespoon olive oil
- 1/2 Teaspoon sea salt
- 1 Teaspoon ground cumin
- pinch of cayenne pepper, optional
Preheat the oven to 200ºC/400ºF/gas 6 and line a baking sheet with parchment paper.
Put the chickpeas into a bowl and coat with the olive oil, salt and spices before spreading them out on the baking sheet and roasting them for 15 minutes. Either serve immediately or leave to cool before storing in an airtight container.