These easy garlic & herb roasted chickpeas make a great healthy snack and a perfect nut-free snack idea for lunch boxes too. Gluten free, dairy free and vegan recipe.
Author: Grace Hall
2x 400g tins chickpeas
1tspItalian herb seasoning
Preheat the oven to 200°C (Gas mark 6/400°F). Drain the chickpeas, tip them into a bowl and pat with kitchen roll until dry.
Once dry, tip the chickpeas onto a large non-stick baking tray, pop them in the oven and dry bake for 15 minutes.
Take the tray out of the oven and pour the chickpeas into a clean bowl.
Add the olive oil, garlic granules, herb seasoning and salt if using.
Mix well with a spoon to make sure that the chickpeas are all completely coated, then tip the chickpeas back onto the tray and return to the oven to bake for 15 more minutes, shaking half way through, until golden and crispy.
Leave to cool before serving.
To store, cool completely then keep in an air-tight container for 2-3 days. They will become less crispy over time, but will still taste delicious!