Spicy Roasted Chickpeas

by Sarah
Spicy Roasted Chickpea Recipe

I was chatting over on the Facebook page yesterday about favourite foods and chickpeas came in pretty high (and are one of my favourites as well – perfect even straight from the tin!)

So I promised Claire, when I mentioned about roasted chickpeas, that I would rustle some up today and get it posted.  I know, I probably shouldn’t be tempting you all with delicious snacks so soon after Christmas, but these are simply gorgeous and actually a lot healthier than a bag of crisps!  And what’s even greater about these little bad boys is that they have a good protein to carb ratio.

The great thing about this recipe is that is can be used for almost any type of bean, I often make soya bean and mung bean snack with a little more spice than I have in this recipe.  the choice is yours, either simple and plain or spiced up with chilli, paprika and cayenne or just a dash of salt and pepper.

Spicy Roasted Chickpea Recipe


400 g tin of chickpeas

1 tbsp olive oil

1/2 tsp cayenne pepper

1/2 tsp paprika

salt and pepper to taste


preheat the oven to 195 degrees centigrade

line a baking tray with foil

drain the chickpeas and rinse thoroughly in a sieve or colander to remove all the starchy liquid

pour onto the baking sheet and blot off any remaining liquid with some kitchen paper

lay the chickpeas in a single layer on the sheet

sprinkle with salt, pepper, cayenne and paprika and roll the chickpeas around to evenly coat

place in the middle of  oven and bake for 15 minutes

check the chickpeas and roll them around to ensure even cooking

return for a further 15 minutes

check again, if they are crisp and golden remove from the oven but if they are still soft, return for a further 10-15 minutes until crisp and golden

enjoy while warm or at room temperature


I must warn you that these are incredibly moreish mmmmm!


Nutritional Information: Per 75 g serving | cals 141 | fat 4 g | carbs 2 g | fibre 5 g | protein 6 g


You may also like

Leave a Comment