Crunchy Roasted Chickpeas


  • 400g canned chickpeas
  • 2 tsp extra virgin olive oil
  • 1 tsp seasoning (of your choice)
  • 1/4 tsp salt


  • Prep Ingredients: Rinse and drain the chickpeas.
  • Preheat oven to 180°C. Line a large baking tray with baking paper.
  • Dry chickpeas with paper towel or a clean tea towel (this will help them crisp up in the oven!).
  • Spread chickpeas evenly on the baking tray (ensure enough room between the chickpeas for optimal crisping). Roast for 30min.
  • Remove from oven and toss chickpeas in a bowl with oil, seasoning and salt.
  • Spread evenly on baking tray again and roast for a final 10-15min until brown and crispy.
  • Store in an air tight container for up to 4 days.

Make up the 1tsp of seasoning with spices and herbs of your choice – the combinations are endless.  Some ideas include:

  • Smoked paprika, garlic powder, onion powder and thyme (1/4 tsp of each)
  • Ginger and tumeric (1/2 tsp each)
  • Lime zest and pepper (1/2 tsp each)
  • Cinnamon and sugar (1/2 tsp each)

*Don’t go over board with olive oil and seasoning, it can make the chickpeas soggy.

NOTE: If they go a little bit soft – reheat in the oven at 180°C for a few minutes (ensure they don’t burn!).