A perfect crispy topping for soups and salads!
Such a simple and delicious way to add some plant-based protein and a satisfying crunch to your meal. This recipe makes an ideal garnish for roasted tomato soup, however feel free to adjust the seasoning with other herbs and spices to suit your dish of choice.
Ingredients
- 240g cooked chickpeas (1 tin), drained and rinsed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic granules
- sea salt
Instructions
- Preheat the oven to 200°C.
- Pat the chickpeas dry with a kitchen towel.
- Transfer the dried chickpeas to a bowl, then add extra virgin olive oil, a pinch of sea salt and garlic granules. Toss until evenly coated.
- Line a baking tray with baking paper. Spread the chickpeas out evenly on baking tray.
- Roast for 30-35 minutes or until the chickpeas are golden and crispy, shaking the tray halfway through for even cooking.
To watch the recipe reel click here.
Enjoy!
