Crispy Roasted Chickpeas

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Crunchy, savoury roasted chickpeas with smoked paprika — the perfect high-protein alternative to crisps.

Prep time: 5 minutes | Cook time: 25 minutes | Servings: 4

Ingredients

  • 1 x 400g tin chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt

Instructions

  1. Heat the oven to 200°C (180°C fan).
  2. Pat the chickpeas very dry with a clean tea towel — this is the key to crispiness.
  3. Toss with the olive oil, paprika, garlic powder, cumin and salt.
  4. Spread in a single layer on a baking tray.
  5. Roast for 20–25 minutes, shaking the tray halfway, until golden and crisp. Cool for 10 minutes before eating — they crisp up more as they cool.

Tips

Store in a paper bag or loosely covered bowl for up to 3 days; sealed containers make them go soft. Try curry powder or chilli-lime seasoning for variety.

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