Nut-free roasted salt and pepper chickpeas recipe

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  • Serves 4 (as a snack)
  • 10 mins to prepare and 20 mins to cook
  • 94 calories / serving
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These baked salt and pepper chickpeas are a great alternative to peanuts. Not only are they tasty, but a superb healthy snack.

Heat the oven to gas 6, 200°C, 180°C fan.

Pat the chickpeas as dry as you can with kitchen paper or a tea towel.

In a bowl mix the chickpeas oil and crushed peppercorns to coat well. Spread out on a large baking sheet covered with foil and bake for 20 minutes. Remove from the oven and toss through the salt, then leave to cool.

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  • Ingredients

  • 1 x 400g can chickpeas, drained and rinsed
  • 1 tsp vegetable oil
  • 2 tsp rainbow peppercorns, crushed
  • 2 tsp sea salt
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  • Energy 394kj 94kcal 5%
  • Fat 4.5g 6%
  • Saturates 0.5g 3%
  • Sugars 0.2g 0%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 9.7g Protein 4.4g Fibre 2.9g


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