Roasted chickpeas are hands down one of my favourite snacks. I always have a stockpile of tins of chickpeas in my cupboard, and use a lot of their aquafaba (bean water) in my baking, so find myself making these at least once a week.
They work perfectly on their own as a crunchy snack, a great sandwich filling, in a wrap, stuffed in a sweet potato.. the possibilities are really endless!
- 1 tin of chickpeas
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cumin
- pinch of salt and pepper
- Preheat your oven to 180c (200c fan or gas mark 4) and drain your chickpeas from the tin, rinsing with cold water.
- Add chickpeas to a bowl along with the oil and seasonings, and shake up well to get them evenly coated.
- Spread the coated chickpeas evenly over a baking tray and place into the oven for 40 minutes, removing half way to shake them up.
- Allow to cool for 10 minutes and enjoy however you like! I keep mine in an airtight container in the fridge for up to 3 days.
Crispy chickpea sandwich with vegan mayonnaise, spinach and avocado.
Crispy chickpea wrap with hummus, spinach, avocado and basil.
Crispy chickpea burrito with brown rice, red cabbage, avocado and mixed leaves.
Crispy chickpea stuffed sweet potatoes with spinach and tahini dressing.
Let me know if you try this recipe and I’d love to know how you enjoyed it. Make sure to tag me on instagram if you do!