Crispy Roasted Chickpeas (Mild Salted)

For when you need crunch. Uniformly crispy roasted chickpeas, with just salt and a tiny whisper of oil. No spices, no heat, no mixed textures. They're dry, crunchy, and can be eaten one by one, like a safe savoury snack.

Ingredients (Makes 1 cup):

• 1 x 400g tin of chickpeas, rinsed and drained
• 1 tbsp olive oil
• ½ tsp salt

Method:

1. Preheat oven to 200°C (180°C fan). Line a baking tray with parchment.
2. Pat the chickpeas very dry with a clean tea towel. Remove any loose skins that come off easily.
3. Toss with olive oil and salt. Spread in a single layer on the tray.
4. Roast for 30–35 minutes, shaking halfway, until golden and crunchy.
5. Cool completely on the tray. They will crisp up further as they cool.

Sensory profile: Dry, crunchy, and uniformly textured. Mild saltiness. No soft centres if roasted long enough.

Why it's gut-friendly: Chickpeas are a prebiotic powerhouse, packed with fibre. Roasting them makes them easier to digest for some people. A crunchy, gut-friendly snack.