Roasted Chickpeas make a healthy snack full of flavour!

Bowl of chickpeas with spices
Healthy snacking never tasted so good!


Roasted chickpeas

Makes 2 snack portions

Time with tinned chickpeas: 10 mins prep + 25 mins cooking

Extra time with dried chickpeas: overnight soaking + 2 hours cooking


200g canned chickpeas (drained weight), or 70g dried chickpeas

2 tbsp olive oil

2 tsp garam masala

1 tsp sea salt

1 tsp onion powder

If using dried chickpeas:

  • Cover chickpeas in water and leave to soak overnight

  • Drain the soaked beans, add them to a large pot and cover them with several inches of water. Add a pinch of salt.

  • Bring everything to the boil. Reduce the heat and simmer until they reach your desired softness, about 1 ½ hours to 2 hours should be enough.

  1. Preheat the oven to 200C.

  2. Drain the chickpeas, carefully pat them dry with kitchen paper, and transfer them to a bowl.

  3. Add the oil, garam masala, salt and onion powder, and gently mix with your hands until the oil and spices are evenly distributed.

  4. Line a baking tray with greaseproof paper and spread the chickpeas over it so they lie in a single layer.

  5. Bake in the centre of the oven for 10 minutes, then turn.

  6. Increase oven temperature to 220C and bake for a further 10-13 minutes.

  7. Leave to cool completely and they will crisp up.

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