Crunchy Satay Chickpeas

A sweet and salty snack, filled with all good fats and flavourings, plus the inclusion of a plant based protein from the trusty old chickpea! These guys are very addictive so beware, for any of you peanut butter lovers out there, this is another recipe to definately add to your repertoire!

Make sure you keep them in an extra air tight jar so they last a little longer, unless you eat them all before they get in there..  



1 cup cooked chickpeas

1 tablespoon peanut butter 

1 tablespoon tamari 

1 tablespoons apple cider vinegar 

pinch of salt


Preheat oven to 170 degrees celcius 

In a bowl add in the cooked chickpeas

In a food processor or blender combine the peanut butter, tamari, apple cider and salt

Blitz until smooth then add to the bowl of chickpeas

Mix until the chickpeas are completely covered

Line a baking tray with baking paper and evenly spread out the chickpeas

Bake the chickpeas for around 30-40 minutes, checking them every 10 minutes or so and giving them a toss round to bake evenly

Keep an eye on them to make sure they don't burn

Once crispy and now have a slight brown tinge to them remove them from the oven allow them to cool.

Store in an air tight container