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Nut-free roasted salt and pepper chickpeas recipe

Nut-free roasted salt and pepper chickpeas recipe

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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. See method

Ingredients

  • 1 x 400g can chickpeas, drained and rinsed
  • 1 tsp vegetable oil
  • 2 tsp rainbow peppercorns, crushed
  • 2 tsp sea salt
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

    395kj
    94kcal     5%

  • Fat

    5g 6%

  • Saturates

    1g 3%

  • Sugars

    0g 0%

  • Salt

    1.3g 22%

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

Method

  1. Heat the oven to gas 6, 200°C, 180°C fan.
  2. Pat the chickpeas as dry as you can with kitchen paper or a tea towel.
  3. 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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