Spicy Roasted Chickpeas

  • Servings: 2
  • Difficulty: Easy
  • Print

Some days I am absolutely ravenous at work. It’s all I can do to stay away from the communal biscuit tin or the staff canteen. Best solution is to go to work armed and ready. This recipe is a healthy alternative that’s full of fibre and, for you gym rats, there’s plenty of protein packed in too. Experiment with whatever spices you like. Add some extra heat or go for theme by adding a Moroccan or Indian touch. Or just leave the spices out altogether. It’s all good!


  • 400 gram tin of chickpeas
  • 2 tbsp of olive oil
  • 1tsp chilli powder
  • 1tsp paprika
  • Pinch of salt

To make...

Preheat your oven to 180c.

Drain and rinse your chickpeas. Pat them down with some kitchen roll. It’s really important to get them nice and dry.

Toss them in the olive oil.

Place on a baking tray and put them in the oven for 30 to 40 mins. Keep an eye on them towards the end so you don’t burn them. Have a little taste to make sure you happy with the texture and crispiness. Don’t burn your tongue!

Once done, get them out of the oven and then gradually toss them in the spices until you’re satisfied with the flavour.

Eat them hot or let them cool, put them in an airtight container and they’ll keep for a good few days.


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