Crispy satay roast chickpeas

Crispy satay chickpeas

Great on wraps, in salads, in Buddha bowls or just by themselves.

Drain and rinse a tin of chickpeas then roast on 190c for 30 mins.

Meanwhile in a medium bowl mix 1 tbsp of natural peanut butter, 2 tbsp of soy sauce, 1 tbsp of sriracha (or to taste) and 1 tbsp of maple syrup.

When chickpeas have roasted for 30 mins, toss through sauce and return to oven for 10 to 15 mins until crunchy.

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