RECIPE: Roasted Chickpeas

I love chickpeas; they are full of protein and fibre and other healthy things that you didn’t even know existed. I wanted to try roasting some one day as I had heard that they are a good healthy snack or good to put on top of salads.

This is how I did them.

  • 2x400g tins of chickpeas (drained and rinsed)
  • 1 tbsp olive oil
  • 1.5 tsp chilli poweder
  • 2 tsp paprika


  1. Preheat the oven to 200ºC
  2. Rinse the chickpeas in a colander and allow to drain.
  3. Line a large baking tray with grease-proof paper and lay down a double layer of kitchen roll to cover the bottom
  4. When the chickpeas have more or less drained off, spread out on the baking tray and dab the top of them with more kitchen roll
  5. Once the chickpeas are more or less dry then remove the kitchen roll from underneath them and put the baking tray in the oven for half an hour to roast
  6. Take out the baking tray, transfer chickpeas into a large bowl and drizzle over the olive oil, chilli powder and paprika and mix around with a spoon so that the chickpeas are coated in olive oil and spices
  7. Return to oven for another 15 minutes or until you are satisfied with the texture
  8. Keep in an airtight container or serve immediately on top of salad or as a snack.


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