Happy snacking. Crunchy, sweet, salty and as spicey as you like. These little snacks are protein packed and so moorish. If you’re about the low fodmap life stick to a 1/4 cup serving size. If chickpeas aren’t a symptom trigger for you, then eat them freely. And enjoy fully.
Eat on their own as a snack, add to salads and Buddha bowls or scatter on top of soup.
BBQ CHICKPEAS (1/4 cup is a low fodmap serving size)
1 can chickpeas drained and rinsed
1 tablespoon garlic infused olive oil
1 tablespoon tamari
1 1/2 tablespoons fody foods BBQ seasoning
Or make your own seasoning with
1/4 teaspoon sweet smoked paprika
1/2 teaspoon oregano
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon coconut sugar
1/4 teaspoon salt
Preheat the oven to 180°C.
Spread the chickpeas out on a baking tray. Mix all the ingredients together in a small bowl then drizzle over and rub through the chickpeas.
Bake for 15 minutes then give the tray a good shake. Pop back into the oven for another 10-15 minutes or until the chickpeas are becoming lovely and crispy.
You can enjoy them at this staged or drop the heat to 160°C and bake for a further 10-15 minutes to dry them out and make them really crispy.
Season with more salt if required and enjoy.