Ingredients
400g tin Chickpeas
1 – 2 tblsp olive oil/ coconut oil, melted
Sea Salt
Paprika
½ lemon – juiced / few drops of dōTERRA Lemon Essential Oil
Optional – 1 lemon rind, grated
Other Spice blends to try – Chili Flakes, Oregano/Essential Oil, Lemongrass Essential Oil
Method
- Preheat oven 180/200deg
- Drain and rinse chickpeas
- Lay out tea towel on bench and place paper towel on top
- Lay out chickpeas and pat dry with more paper towel
- Remove any dry skins that may be coming off chickpeas
- Place chickpeas in tray lined with baking paper and lightly drizzle oil of choice
- Toss well to in tray to coat chickpeas in oil, ensure they are in a single layer
- Sprinkle with Sea Salt and Paprika
- Squeeze over lemon juice and/or dōTERRA Lemon Essential Oil
- Bake for 10 minutes, toss well and flip
- Bake another 15 minutes, until slightly brown, crisp and crunchy looking
- Remove from the oven, transfer to a bowl
- Add optional grated lemon zest if using
- Serve with topping of choice
TZ's Tips
• Great replacement to nuts to nibble on
• Top with 1 tblsp Natural Greek Yoghurt, chopped shallots, sprinkle of chilli flakes and serve as yummy snack
• Fab as a main meal side dish also