Spicy roast chickpeas

Spicy roast chickpeas

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(2 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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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?)
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