These savoury roasted chickpeas are the perfect travel snack, and will take out a salty snack cravings at 50 paces!
Healthy Travel Snacks
I’m not really one for sweet snacks, but oh boy do I crave salty ones!
Crisps are my number one weakness, and being dairy free does limit my options in terms of flavour. It’s been years since I last tasted a cheese & onion or sourcream & chive crisp. Sigh.
Enter these savoury roasted chickpeas, stage left.
The resulting baked chickpeas are nutritious, high in healthy fats, full of protein. they’ll keep you full till your next meal and they are wonderful for a simple, healthy travel snack to take on road trips or hikes.
Oh, and they’re really simple to make…
How to Roast Chickpeas
Pop open a can of chickpeas and drain well.
The liquid left in the bowl is called aquafaba.
This can be whipped into a foamy consistency and replaces eggs in vegan baking. (Read more about how to use it here: A Guide to Aquafaba).
Tips the chickpeas out onto a clean tea towel.
Gently rub the cloth over them, removing as many skins as possible.
I threw the skins away, and just used the chickpeas.
Find a baking tray that is big enough to hold all your chickpeas in a single layer.
Pour (or spoon!) in your oil and put in the oven to heat the oil for a few minutes.
Remove from the oven, tip in the chickpeas and roll them round to coat evenly in the oil.
Sprinkle with the salt.
Place back in the oven and roast for 20 minutes.
Remove again and sprinkle evenly with the rest of your seasonings.
Toss well to coat and let them cool fully before storing in an air tight container.
Easy, healthy travel snack complete!
If you try this, or any of my recipes, do tag me in any pics you share online!
You can find me pretty much everywhere as @hedgecomber.
Healthy and simple, these savoury roasted chickpeas make a great travel snack perfect for camping or road trips.
- 1 can chickpeas - drained
- 1 tbsp oil - I used coconut oil, but olive oil works well too
- 1 tsp salt
- 2 tbsp nutritional yeast
- 1/2 tsp garlic powder
Preheat the oven to 200/180 fan/gas 6.
Tip the can of chickpeas into a sieve over a small bowl.
Save the liquid (aquafaba) for another recipe, or dispose of it.
Dry the drained chickpeas by rolling gently in a clean tea towel.
Rub with the cloth to remove any skins that have come away from the peas.
Preheat the baking tray for a few minutes, then remove from the oven and add the oil.
Tip in the chickpeas, roll around in the oil, then sprinkle evenly with the salt.
Bake for 20 minutes.
Remove from the oven and sprinkle on the remaining ingredients and toss well.
Let cool fully before storing in an air tight jar or tub.