This healthy snack can be sweet or savoury, depending on what you fancy at the time. There are loads of different flavour combinations but my favourite are:
Chilli & Lemon
Honey & Cinnamon
Parmesan & Oregano
You can add these to salads, use as a snack or even sprinkle over porridge or add to cereals in the morning.
| Prep Time | 8+ hours |
| Cook Time | 10 minutes |
| Servings |
2 people
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Ingredients
- 1 packet Dried Chickpeas
- 1-2 tablespoons Olive Oil extra virgin cold pressed
- 1 pinch Chilli Powder
- 1/4 squeezed Lemon Juice
- 1 teaspoon Honey
- 1 pinch Cinnamon
- 1 teaspoon Parmesan finely grated
- 1 pinch Oregano finely chopped
Ingredients
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Instructions
- Soak the dried chickpeas overnight in water. Rinse and drain and pat dry.
- Once dried of water add the chickpeas to a bowl and drizzle the olive oil over. Mix well with a spoon so all chickpeas are coated.
- Separate into three different bowls for the three different flavourings and prepare 3 different roasting trays with parchment paper and heat the oven to a low temperature, around 180.
- In one bowl add the chilli and lemon juice and stir well. Don't overseas the chickpeas. Then add to a roasting dish.
- In another bowl add the parmesan and finely chopped oregano. Stir well and add to a roasting dish.
- In the last bowl add the honey and cinnamon and ensure each chickpea is well coated. Then add to a roasting tray.
- Add all three trays into the pre heated oven and roast for around 10 minutes. Move them halfway through to ensure an even roasting.
- Once cooked, leave to cool for 1 minute and then enjoy!
Recipe Notes
Using the right snacks with IBS is important and can be really beneficial. And making your own is really satisfying. These are so easy and really handy to have in the fridge as a source of protein and a filling snack.
#IBSFreeFood
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