Of course, the best thing about these snacks is that if you are following the NoCount plan they are entirely free-otherwise they work out to 10sp/approx.600kcal for the whole amount, or 5sp/300kcal for half.


Preheat the oven to 200C/400F/Gas6


400g(242g drained)can chickpeas in water

1 teaspoon vegetable oil

1 tablespoon garlic puree

(swap for 1 clove crushed fresh garlic for NoCount)

3 teaspoons low salt soy sauce


Drain the chickpeas, rinse thoroughly under running water in a sieve to discard the 'soapy' liquid, then drain on some kitchen paper, blotting to remove excess water.

Pop the drained chickpeas into a mixing bowl, add the oil, garlic puree and 1 teaspoon of the soy sauce. Mix well to coat thoroughly.

Spread out the seasoned chickpeas on foil in an even layer on a baking sheet.

Roast for around 40-50 minutes checking and turning every 10-15 minutes. Add the remaining soy sauce towards the end of the cooking time, mix well and continue to roast until the chickpeas have a crispy coating.

Allow to cool slightly before serving.

They should have this gorgeous toasted appearance and will crisp up even more as they cool down.