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Crunchy Spicy Chickpeas

Tahini-coated roasted chickpeas with paprika and sesame — high protein, high fibre, and a genuinely satisfying crunch that puts a bag of crisps to shame.

8g protein / serving
190 kcal / serving
40 min
Serves 4

Recipe from YouTube by FirstTakeHadrian

Ingredients
  • canned chickpeas (drained)250 g
  • tahini60 ml (60 g)
  • sesame seeds1 tbsp (10 g)
  • paprika powder1 tsp
  • salt1/2 tsp
Method
Drain the chickpeas and dry them thoroughly with a kitchen towel. Toss the chickpeas with the tahini, sesame seeds, paprika and salt until fully coated. Spread in a single layer on a baking tray. Roast at 200C (400F) until golden and crunchy, shaking the tray partway through. Cool before serving — portion out rather than eating the whole batch.