Frango chickpea crispbreads with sun-dried tomatoes.

How to use:

• Snack: serve as ready-to-eat crispbreads.
• With a spread: add hummus, avocado or white bean spread.
• With soup: serve separately alongside tomato or pumpkin soup.
• Salad topping: break into pieces and add just before serving instead of croutons.
• Snack platter: pair with vegetables, olives and your chosen dip.

Tip: Moist sauces and creams gradually change the texture. For distinct crunch add just before serving and reseal the pack tightly after opening.

Ingredients: Cooked chickpeas 35%, corn flour, sunflower oil, flax fibre, sun-dried tomatoes, salt, garlic, ground cumin.

Nutrition per 100 g:
Protein: 13.2 g.
Fat: 22.6 g.
Carbohydrates: 45.3 g.
Energy: 437 kcal / 1837 kJ.