Crispy baked chickpeas with rosemary salt
Cooked chickpeas baked until crisp, a simple snack to which the rosemary salt gives all its flavour.
40 min · Serves 4
Ingredients
- 400 g cooked chickpeas, drained
- 2 tbsp olive oil
- 1 tsp sweet paprika
- 1/2 tsp ground cumin
- 1 tsp Xalte Rosemary salt
Method
- 1Preheat the oven to 200 °C, rinse the chickpeas and dry them very well with a clean cloth.
- 2Toss the chickpeas with the oil and spread them on a tray lined with baking paper in a single layer.
- 3Bake for 25 to 30 minutes, shaking the tray halfway through, until golden and crisp.
- 4Toss them while still hot with the paprika, the cumin and the Xalte Rosemary salt, and leave to cool slightly before serving.
