Protein power

Try this crunchy low-cal snack with roasted chickpeas

October 14, 2012 03:54 pm | Updated November 13, 2021 10:22 am IST

Packed With Fibre: Chickpeas

Packed With Fibre: Chickpeas

Chickpea is one of the earliest cultivated legumes. Chickpeas originated in Persia and were a staple of the ancient Greeks and Romans. Portuguese and Spanish explorers brought chickpeas to the subtropical regions during the 16th Century. They are very high in dietary fibre and a healthy source of carbohydrate for diabetics. They are also a good source of protein and minerals.

Now, for a recipe.

Maple and cider vinegar roasted chickpeas


Boiled (and drained) chickpeas: 250 gm

(130-140 gm of dried chickpeas would weigh approximately 250 gm after boiling)

Maple syrup: 1 tbsp

Olive oil: 1 tsp

Apple cider vinegar: 1 tbsp

Demerara sugar: 5 gm

Salt to taste

Crushed black pepper to taste

Paprika powder: half tsp

Ginger powder: half tsp

Method: Preheat the oven to 170 degree C. Combine all the ingredients in a large mixing bowl until the chickpeas are evenly coated. Spread the chickpea mix in one layer on a non-stick baking sheet. Bake for 20-25 minutes, stirring gently every 3-4 minutes to ensure even roasting. Watch the mixture closely towards end of the roasting time and stir more frequently to avoid burnt chickpeas.

This is an excellent snack on its own or it can be tossed into a salad to add some crunch.

Executive Chef

Taj Coromandel

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