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Greatest plates · Snack
Crispy Roasted Chickpeas
Dried well and roasted until they crackle, then salted and dusted with paprika while still hot — chickpeas as a savoury snack, or a crunchy handful over a salad or bowl.
Serves 4Prep 5 minCook 20 minSnackVegan
Containsno known allergens identified
Inspired by a recipe from Love and Lemons ↗
Protein 17%Carbs 51%Fat 32%
About 140 kcal a serve — 6 g protein, 18 g carbs, 5 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Heat the oven
220°CPreheat the oven to 220°C and line a large baking sheet with parchment paper.
Dry the chickpeas
Dry wellSpread the chickpeas on a kitchen towel and pat them thoroughly dry. Remove any loose skins — dry chickpeas are essential for crisping.
On the towelPat dry →
Toss with oil and salt
CoatTransfer the dried chickpeas to the baking sheet and toss them with a drizzle of olive oil and generous pinches of sea salt. Spread them out evenly.
On the trayToss all →
Roast until crisp
RoastRoast the chickpeas for 20 to 30 minutes, until golden brown and crisp. Ovens vary — if they aren't crispy enough, keep going until they are.
Season and serve
While warmRemove from the oven and, while the chickpeas are still warm, toss with pinches of paprika, curry powder, or other spices if using. Serve straight away.
On the traySeason →
Cook's notePat the chickpeas completely dry before roasting — any moisture stops them crisping up.
Estimated per serve
140 kcal · 6 g protein · 18 g carbs · 5 g fatestimates, within ~10%
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