Roasted Chickpeas

 roasted chickpeasRoasted chickpeas are beyond delicious, and they can be dressed up or down depending on how you like them.  Personally, I like a savoury snack to be salty, with a hint of smokey spice, so I make a paste from smoked paprika, garlic granules, cumin seeds, salt and oil, add a little chipotle paste and away I go.  They are not hot, but really beautifully smokey and incredibly moreish.  

These roasted morsels of wonder make a great alternative to crisps or nachos, and go a little too well with a glass of icy cold white wine or a frosty beer. 


Roasted Chickpeas
Serves 6
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Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
251 calories
41 g
0 g
5 g
13 g
1 g
68 g
42 g
7 g
0 g
3 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 251
Calories from Fat 41
% Daily Value *
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 0mg
Sodium 42mg
Total Carbohydrates 41g
Dietary Fiber 12g
Sugars 7g
Protein 13g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 400g cooked chickpeas - this is 2 cans worth.
  2. 1tsp olive oil
  3. 1/2 tsp smoked paprika
  4. 1/2 tsp garlic granules
  5. 1/2 tsp cumin seeds
  6. 1/2 tsp chipotle paste
  7. a good grind of sea salt
  1. Preheat the oven to 200C. Drain the chickpeas and rinse well. Dry in small batches by rolling the chickpeas around between a couple of sheets of kitchen roll or a clean tea towel. Spread out into a single layer on a baking tray with sides, lined with tin foil, removing any skins that have fallen off the chickpeas. Leave to one side as you make the spice paste.
  2. Next grind together the paprika, garlic granules, cumin seeds and salt in a pestle and mortar. When they are thoroughly mixed, add the olive oil and chipotle paste and mix again. You'll end up with a dark red spice paste.
  3. Pour the spice paste over the chickpeas and gently toss together so each chick pea is nicely coated. It looks like there isn't enough paste to cover everything, but there is. Put on the top shelf of the oven and set a timer for 10 minutes.
  4. To stop the chickpeas sticking or burning remove and shake every 10 minutes. After 40 minutes the chickpeas should be nice and crunchy. They will also have shrunk quite a bit.
  5. Leave to cool and then store in an airtight container.
  1. Don't skip on drying the chickpeas - the drier they are, the easier they are to roast.
Adapted from Chris Rochelle
Adapted from Chris Rochelle
I'm Counting UFOs
roasted chickpeas 1

I’m not sure what is going on with the calorie information with this recipe.  251 cals per serving seemed high, so I put the recipe into (67 cals per serving) and (110 cals per serving).  Either way, it’s not a fat free snack, so eat as you see fit.  Everything in moderation, and they are still better than a bag of Doritos however calorific they are. Exercise a little common sense and enjoy them, roasted chickpeas are super! 

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  1. I tried these myself a couple of years ago and boy are they tasty!! I picked up a bag of Falafel spiced baked chickpeas from Whole Foods the other day. And it reaffirmed my love of these little pieces of heaven!
    So I highly recommend that everyone tries this recipe. You will be so happy you did.

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