Snack Attack Sorted!

 

 

These are the perfect replacement for nuts or other crunchy snacks post-op. They are best served warm but can obviously be eaten cold. Play around with the seasonings to find a combination you really like – the cumin and smoked paprika one below is just a starting point. Curry powder is also another good option. I find the stronger and more punchy the seasoning the more I enjoy them but you’ll find your ideal level.

 

SPICY ROASTED CHICKPEAS

Ingredients

METRIC/US

400g/14 oz can chickpeas, drained and rinsed

1 tsp ground cumin

1 tsp smoked paprika

cayenne pepper (optional)

salt and freshly ground black pepper

low-fat cooking spray or mist

 

1. Preheat the oven to 180C/350F/gas 4.
2. Pat dry the chickpeas with absorbent kitchen paper and then spread out on a non-stick baking tray.
3. Sprinkle with the cumin, paprika, cayenne pepper to taste if used, salt and freshly ground black pepper. Spritz with the low-fat cooking spray or mist until well-coated.
4. Roast for 25 minutes, shake to turn over and then roast for a further 20 minutes. Serve warm or allow to cool then store in an airtight container until required.

 

SERVES 4

WLS PORTION: ½

V suitable for Vegetarians

 

CALORIES PER PORTION: 79

PROTEIN: 4.7g

CARBOHYDRATE: 10.3g

FAT: 2.1g