Spicy roast chickpeas

Spicy roast chickpeas

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(19 ratings)

Prep: 5 mins Cook: 35 mins


Serves 3 - 4

A moreish vegan snack, flavoured with smoked paprika, cumin and coriander. Simply spice, roast and get stuck in!

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving (3)

  • kcal115
  • fat3g
  • saturates0.3g
  • carbs12g
  • sugars0.4g
  • fibre5g
  • protein6g
  • salt0g
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  • 400g can chickpeas, drained
  • 1 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander


  1. Heat oven to 180C/160C fan/gas 4. Tip the chickpeas into a bowl and toss with the rapeseed oil, smoked paprika, cumin and coriander. Toss well until the chickpeas are well coated, then tip out onto a baking tray and bake for 35 mins, moving them round the tray halfway through so they dry out evenly and are crunchy. Leave to cool, then store in an airtight container.

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Comments, questions and tips

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jason serpent's picture
jason serpent
7th Jul, 2020
I can understand why you would say they are tasteless and bland. Suggest doubling up on spices. More importantly cook your own chickpeas, canned ones are simply too bland to start with and cooking your own will bring lots of flavour.
afo ajayi's picture
afo ajayi
15th Apr, 2020
To get these to reach their true potential, you want to first remove the skin on the chickpeas. Once that's done you want to make sure you dry your chickpeas very well and then add your oil and seasoning. Then you get a crunchy crisp almost pretzel like consistency. Incredibly moreish.
26th Jan, 2019
An utter and complete waste of time & money. Doubled up on the spices and added mild chilli powder . No flavour whatsoever. Do yourself a favour and buy a bag of Bombay mix as I will have to do for my guests.
jburton's picture
21st Jan, 2020
Try to add extra spices you may find them better x
Lucy Macbeth's picture
Lucy Macbeth
1st Jun, 2018
Added more spices salt than recipe said. Very good otherwise.
15th Oct, 2017
After reading the other reviews I added about half a teaspoon of bouillon powder with the spices, for extra seasoning. It doesn't say whether to use sweet or hot smoked paprika, so I used half and half. I liked these, though they are a bit messy as a finger snack. I sprinkled the leftover ones on a quick lunch salad which worked really well - I would make them again to use in this way.
30th Aug, 2017
After looking at previous feedback, I doubled the amount of spices and found them to be really nice. However, I would suggest cutting the chickpeas smaller as when I left them whole, the middle of them was quite bland. Interested to know what the dip/sauce is shown in the picture.
sllyst's picture
10th Aug, 2016
Disappointed with these. They were pretty tasteless so I'd at least double up on the spices and maybe add some chilli.
16th Jul, 2016
Nice, but could do with more flavour. I'd recommend adding more spices, and a pinch of salt.
30th May, 2016
How long can this be stored for after cooking, and what's the best way to store it? Wanting to make a batch to take to work throughout the week as a snack, but not sure how to keep it fresh - fridge, or freezer and then defrost as needed?
sllyst's picture
10th Aug, 2016
I suspect these would go soft if kept in the fridge or frozen. I would keep them for a week in an airtight container.
30th May, 2016
How long can these be stored for and how should I store them? Wanting to make a batch to take as snack to work each day during the week but not sure how to make them last a week. (Fridge, or freeze and defrost?)
alex hauger's picture
alex hauger
3rd Jan, 2020
Bland, needs to be seasoned differently
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