It’s crazy to think that aquafaba was discovered less than a decade ago, and has only recently become more mainstream. It is now an essential part of my cooking, and helps make my recipes much more economical and accessible. Today’s recipe makes the most of a can of chickpeas, using a little of their aquafaba to create a yummy, crunchy coating around the chickpeas. Use whatever dried herbs and spices you have to hand here – the only essential ingredients are the chickpeas and aquafaba to make this sugar- and oil-free snack that’s both super-nutritious and low in calories. They’re a great alternative to a bag of crisps, nuts or pork scratchings.
