20 Minutes

4 People


2 tablespoons Mountain Canola Herb Oil
1 ½ cups chickpeas (refer to precooking tips)
1 tablespoon garlic granules
1 tablespoon dried rosemary
Salt to taste
Large handful lettuce leaves
Large handful sprouts
1/2 cup yogurt
1 teaspoon cumin powder
1/4 teaspoon salt


1. Preheat the oven to 200 degrees Celsius and line a tray with baking paper

2. Combine the chickpeas, canola oil, garlic, dried rosemary & salt and spread on the baking tray. Bake for 10 minutes on each side, until golden crisp.

3. Mix the yogurt, cumin powder & salt together & refrigerate until used.

4. To serve, layer salad leaves and sprouts. Top generously with chickpeas and drizzle with cumin-spiced yogurt.


Precooking tips

· To prepare the chickpeas, soak overnight for at least 18 hours in salted room temperature water and rinse before use. Pressure cook for about 12 – 15 minutes or boil on the stove for about 30 – 40 minutes.

· Ensure the chickpeas are completely dry before coating them in the oil and herb mixture as they won’t crisp up if they’re still wet.

· To add heat to the chickpeas, add 1 teaspoon of paprika before baking.

· The roasted chickpeas taste great on their own as a snack too!


Canola Honey

Wild Flower Honey

Canola Honey

Rosemary Honey

Canola Honey

Sunflower Honey

Canola Honey

Canola Honey


Green Peas whole


White Peas Whole