Mediterranean · Snack
Roasted Chickpeas
Golden, crunchy chickpeas tossed in smoky paprika and cumin, then roasted until crisp. A high-fibre, high-protein snack that beats crisps for crunch.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Serves
- 4
Calories come from: Carbs 55% · Fat 28% · Protein 17%
Track it in BerryFit and see how it fits your own daily target. Get the app ›
Ingredients
For 4 servings- 2 cans (15 oz each), drained480 gCanned chickpeas, drained and rinsed
- 1 tbsp14 gOlive oil
- 1 tspSmoked paprika
- 1 tspGround cumin
- 1/2 tspGarlic powder
- 1/2 tspSalt
- 1 pinchCayenne pepper (optional)
Steps
- 1
Heat the oven to 200 °C (400 °F) and line a large baking tray with baking paper.
- 2
Drain and rinse the chickpeas in a sieve.
- 3
Spread the chickpeas on a clean tea towel and rub gently to dry them well, discarding any loose skins.
- 4
Spread the dry chickpeas in a single layer on the tray.
- 5
Roast for 20 minutes, shaking the tray halfway through.
- 6
Meanwhile, mix the paprika, cumin, garlic powder, salt and cayenne (if using) in a small bowl.
- 7
Take the tray out, drizzle the chickpeas with the olive oil and toss to coat.
- 8
Sprinkle over the spice mix and toss again until evenly coated.
- 9
Return to the oven for 12–15 minutes more, until deep golden and crisp.
- 10
Turn off the oven and leave the chickpeas inside with the door ajar for 5 minutes so they crisp further.
- 11
Cool completely before eating or storing in a loosely covered jar for up to 2 days.
Swaps, storage and make-ahead
Swaps
- Swap the smoked paprika and cumin for 1 tsp curry powder for a different spice profile.
- Use avocado oil or another neutral oil instead of olive oil if that is what you have.
- Leave out the cayenne pepper to make a milder batch that is friendlier for kids.
- Use about 3 cups of home-cooked chickpeas in place of the two cans, drying them just as well.
Storage
Roasted chickpeas are crunchiest on the day they are made, so cool them completely, then keep them in a loosely covered jar at room temperature for up to 2 days. They soften over time, so do not freeze them; re-crisp them in a hot oven for a few minutes if needed.
Make ahead
Mix the spice blend in advance and store it in a small sealed jar. You can also rinse and dry the chickpeas a few hours ahead and keep them covered in the fridge until roasting.
Nutrition values are for the recipe as written.
Track this in BerryFit
Log Roasted Chickpeas in one tap and see how it fits your remaining calories for today.
Or ask Coach Berry to change it
Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (126 g) | Per 100 g | |
|---|---|---|
| Calories | 200 kcal | 159 kcal |
| Protein | 8.7 g | 6.9 g |
| Carbohydrates | 28.3 g | 22.5 g |
| of which sugars | 4.9 g | 3.9 g |
| Fiber | 7.8 g | 6.2 g |
| Fat | 6.5 g | 5.2 g |
| of which saturated | 0.7 g | 0.6 g |
| Sodium | 547 mg | 434 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
