Crispy Spiced Chickpeas

  • Yield : 1 - 2 cups
  • Prep Time : 5m
  • Cook Time : 45m
  • Ready In : 50m

Roasted chickpeas are ridiculously moreish and a great snack to take out and about. We were talking about healthy snacks on the Facebook page recently and one mum mentioned her love of roasted chickpeas (thanks Maria). I just had to try it. I have now made these  roasted chickpeas four times in two weeks and both Harry and I love nibbling on them. You might like them a little softer, or really crispy, just test them periodically while cooking and remember they will crisp up even more on cooling. You can also try other spices, let us know what works.

Nutrition Note: Kids (and adults) will find these irresistible and gain all the goodness of carbohydrates, fibre and protein that chickpeas have to offer. No salt required.

Join us on Facebook for other foodie bits and pieces.


  • 400g can chickpeas, drained, rinsed
  • 1 tsp olive oil
  • 1 tsp sweet paprika
  • Pinch of salt & pepper (optional depending on age)


Step 1

Preheat your oven to 170°C (fan forced or 180°C for a cooler oven) and line a baking tray with baking paper. -

Step 2

Drain and rince your chickpeas, dry them on a paper towel. -

Step 3

Combine the chickpeas, olive oil and spices. Toss to coat. -

Step 4

Roast for around 45 minutes (shake the tray half way through cooking) or cook until they reach desired crispiness. -

Step 5

Store in an airtight container, for up to 3 days. -

Print Friendly

Recipe Comments

  1. posted by Sooshien on July 23, 2013

    Hi there, I just made this, roasted for 45 m but still soft inside, I use smoked paprika instead as couldn’t find sweet paprika, do we hav to dried the chickpeas very well to make it more crisp ?

    • posted by Allie on July 23, 2013

      Hi Sooshien, thanks for your comment. You can continue to roast them until you have reached desired crispiness (I made some the other day and they were in the oven 1 hour). They will also crisp further once removed from the oven and cooled. I hope that helps, enjoy, Ax

  2. posted by Jonathan Davies on August 15, 2013

    Hi chickpea lovers, I am the founder of Partner Foods who has been making a commercially available roasted chickpea product for 20 years. So, I know a thing or two about making roasted chickpeas. The most tedious thing about making them at home is the constant demand on your time to turn and agitate the tray so they don’t burn on the contact spot with the tray. They must be roasted slowly and at moderate heat or they will pop. While it takes 2 to 3 minutes to roast a peanut or cashew, it takes almost 30 minutes to roast chickpeas – and that’s not counting the 12 hours soak time prior to roasting. If you don’t soak them sufficiently long, the peas will be very hard and unpalatable. Any seasoning, or no seasoning, will work just fine. A little vegetable oil to hold the seasoning on is helpful. A pinch of cumin and onion powder with a little salt is devine! A fan forced oven will work much better than a gas oven. The best variety (there are over 80 varieties of kabuli chickpeas) are the ‘Macarena’ from WA’s Ord River. They hydrate in 6 hours. A proper soaking is important for the release of the anti-nutrative elements in all seeds – ever wondered why birds hold grain in their craw for many hours before digesting them? Remember also that chickpeas, eaten with any other grain, provide a complete protein and as such are one of the most nutritious and healthy snacks you can have. They also play an important role in sustainable agriculture – so they are good news all round. Happy munching!

    • posted by Cat on November 22, 2013

      Jonathan, that is a great reply. I just had a look at your website and will have a look next time I’m in Woolies. Also where can I buy the ‘Macarena’ chickpeas you mention? are they uncooked or in a can?

      many thanks,

  3. posted by Vivienne on September 11, 2014

    These were so yummy, thank you.


Post A Comment

Average Member Rating

(3.5 / 5)

3.5 5 4
Rate this recipe

4 people rated this recipe