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About the Recipe:
I find these delicious moorish little protein bombs an amazing replacement for croutons in salads, but they are also great as snacks too. Especially for vegans looking for extra protein or gluten free eaters looking for a naturally gluten free alternative. You can flavour them in any masala mix, but i find the onion and garlic powder with the salt a key trio.
Ingredients:
230g cooked chickpeas or one can drained, dried well
2 tbsp rapeseed oil
1 tbsp sweet paprikaÂ
1 tsp salt
1 tbsp onion powder
1 tbsp garlic powder
Â
Ingredients:
230g cooked chickpeas or one can drained, dried well
2 tbsp rapeseed oil
1 tbsp sweet paprikaÂ
1 tsp salt
1 tbsp onion powder
1 tbsp garlic powder
Â
Method:
Heat oven 200C. Pat dry the chickpeas to remove as much moisture as possible. Mix all ingredients well. Place on a baking sheet on middle rack and slowly bake for 30 minutes, tossing a few times in between.Â
Heat oven 200C. Pat dry the chickpeas to remove as much moisture as possible. Mix all ingredients well. Place on a baking sheet on middle rack and slowly bake for 30 minutes, tossing a few times in between.Â