Roasted Chickpeas

Roasted chickpeas are a perfect gluten-free “crouton” replacement in salads.

They’re so simple to make and are a healthy snack on their own.

It is easy to personalise this recipe with your favourite herbs and spices.

1 can of chickpeas packs 30g of protein!

1 can chickpeas (400g)
Approx. 2 tbsp extra virgin olive oil
Your favourite herbs and spices

Example spice combinations:

  • Simple: salt and pepper
  • Italian: chilli flakes, oregano, crushed garlic, salt and pepper
  • Mexican: ground cumin, ground coriander, paprika, ground chilli, salt and pepper


  1. Preheat oven to 200°C
  2. Drain and rinse chickpeas and pat dry with a clean tea towel
  3. Combine olive oil and spices in a bowl
  4. Add chickpeas and toss to coat evenly with spice mixture
  5. Line a tray with baking paper, tray should be sufficiently large that chickpeas are not on top of each other (one layer)
  6. Bake for 20 minutes or until slightly crunchy
  7. Eat hot or cold as a snack, use as a garnish for salads, soups and dips

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