Possibly one of my favourite on-the-go snacks. Seriously. I am much more of a savoury person than a sweet one and so having a bag of these in my backpack while cycling around London is perfect, delicious and super energizing, which is exactly what I need.
1 x 400g tin (1½ cups) chickpeas (garbanzo beans), drained and rinsed
1 tablespoon olive oil
½ teaspoon sea salt
1 teaspoon ground cumin
pinch of cayenne pepper, optional
Makes 6 good handfuls
Preheat the oven to 200°C/400°F/gas 6 and line a baking sheet with parchment paper.
Put the chickpeas into a bowl and coat with the olive oil, salt and spices before spreading them out on the baking sheet and roasting them for 15 minutes. Either serve immediately or leave to cool before storing in an airtight container.