BBQ chickpeas

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.  

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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

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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.

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