Roasted Chickpeas with Cumin & Chilli

I'm always being asked about healthy snacking options; 'what can I eat to satisfy my 4pm sugar craving', or 'I need a snack that is healthy and filling, but also office-friendly'. The best snacks should be high in protein - this will keep you full right up until supper, and keep your sugar levels balanced, therefore keeping any cravings at bay. Suitable options include a nut and seed trail mix, apple wedges topped with peanut/almond butter or hummus with crudités.

My most favourite snack however, is my roasted chickpeas with cumin and chilli salt. I make a massive batch on the weekend, store in an air-tight container and take to work with me to fend of any mid-afternoon hunger pangs! The chickpeas are packed full of fibre - which is great for moving waste through the gut; and high in protein, which helps stabilise blood sugar levels. A perfect healthy, filling and nutritious snack.

Makes a medium-sized bowl.

Ingredients:

2 x 400g tin of chickpeas, drained and dried
4 tbsp. olive oil
2 tsp. salt
2 tsp. ground cumin
1 tsp. chilli powder
2 level tsp. of cumin seeds
4 tsp. chia seeds and flaxseed

Method:

Preheat the oven to 200C/gas mark 6. Drain the chickpeas and rinse thoroughly under running water.
Pat the chickpeas dry with a paper towel absorbing any excess water; you can even leave them to air-dry for a few minutes.
Once dry, spread the chickpeas out in an even layer on a baking tray (lined with baking paper). Drizzle with olive oil.
Mix with your hands to make sure the chickpeas are evenly coated in the oil.
Roast the chickpeas in the middle of the oven for 30-40 minutes; ensure that you toss the chickpeas every 10 minutes. The chickpeas are done when they look golden and crispy.
Once roasted, sprinkle the salt, ground cumin and chilli powder over the chickpeas and toss several times to ensure they are all evenly coated. Place in a large serving bowl, and add your chia seeds and flaxseed.