Roasted chickpeas

Roasted chickpeas

These roasted chickpeas are really crunchy and are great as a snack on their own but I prefer to add them into salads or serve on top of soups instead of croutons. They just require a little bit of patience to cook and usually I would leave them in the oven as it cools down, it helps with the crunchiness.


  • 1 tin of chickpeas, drained and rinsed
  • 2 tbsp Olive oil
  • 1 tbsp Smoked Paprika
  • 1 tbsp Cumin


  1. Preheat oven to 180 degrees.
  2. Pat dry the chickpeas in a clean tea towel.
  3. Spread out onto a baking tray lined with grease proof paper.
  4. Drizzle over oil with paprika and cumin.
  5. Toss until well combined and spread out evenly.
  6. Pop into the oven for approx 1 hour until crunchy.

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