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Crunch Time!

Roasted chickpeas

Chickpeas are chock full of protein and a fulfilling snack to grab on the go

These are so simple to whip up and they also add a beautiful crunch factor to any salad

Making your own at home is a great way to avoid the trans-fats and artificial flavourings which may be present in store-bought varieties

You can flavour them anyway you like using variety of herbs and spices or even some Tamari

Below is my favourite flavour bomb!


  • 1 1/2 cups cooked chickpeas, drained and rinsed. You can use a tin of chickpeas or cook your own dried chickpeas as per the packet directions

  • 2 tbsp extra-virgin olive oil

  • 2 teaspoons of each - smoked paprika, cumin and garlic powder or spices of your choice

  • Salt, if desired


  1. Preheat the oven to 200°C

  2. Drain and rinse your chickpeas.

  3. Spread the chickpeas on a kitchen towel and gently pat them dry. It’s essential to make sure they’re totally dry before you toss them with the olive oil – damp chickpeas won’t crisp up in the oven. Discard any loose skins from the outside of the chickpeas.

  4. Mix the spices in with the olive oil and then toss the chickpeas through the oil

  5. Transfer the chickpeas onto a lined baking sheet

  6. Spread evenly on the baking sheet.

  7. Roast until crispy. I start checking at 30 minutes, but it can take up to 40 minutes for them to become really crispy

  8. Store in a glass jar

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