ROASTED CHICKPEAS SNACK

ROASTED CHICKPEAS SNACK

 

Roasted Chickpeas Snack is a delightfully crunchy and high-protein treat that’s simple to prepare and incredibly satisfying. This wholesome recipe transforms humble canned chickpeas into a golden, crispy snack seasoned with paprika, olive oil and a pinch of salt. Perfect for those seeking a nutritious alternative to chips or crackers, these roasted chickpeas are packed with fibre, plant-based protein and essential nutrients. Whether enjoyed as a midday pick-me-up, a game-day appetiser or a crunchy topping for salads and soups, this snack delivers bold flavour and lasting energy. It’s naturally gluten-free, vegan, nut-free and ideal for nearly any dietary preference. With just a few pantry staples and a short time in the oven, you’ll have a batch of warm, savoury chickpeas that are irresistibly crisp. Make a double batch, which disappears quickly.

RECIPE CATEGORY

Snack

SERVING SIZE

1

CUISINE

Middle Eastern

PREPARATION/TECHNIQUES

Roast

OCCASION/HOLIDAY

Poker / Game Night

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, Low Cholesterol, Low Fat, Low Sodium, Low/No Sugar, Vegan, Vegetarian, Wheat/Gluten-Free, Dairy-Free, Nut-Free, Quick & Easy, Paleo, Whole30

DISH TYPE

Salad

INGREDIENTS

Here is a list of ingredients for Roasted Chickpeas Snack:

• ¼ cup canned chickpeas, rinsed and dried

• ½ teaspoon olive oil

• ¼ teaspoon paprika

• Pinch of salt

FULL NUTRITIONAL INFORMATION

• Calories: 74 kcal

• Carbohydrates: 9 g

• Protein: 2.8 g

• Fat: 3.3 g

• Saturated Fat: 0.4 g

• Fibre: 2.6 g

• Sugar: 1.6  g

• Sodium: 94.9 mg

• Potassium: 54.6 mg

• Calcium: 17.7 mg

• Iron: 0.5 mg

PREPARATION

• Preheat The Oven: Set your oven to 200°C (400°F) and line a small baking tray with parchment paper.

• Dry The Chickpeas: Pat the rinsed chickpeas dry thoroughly with a paper towel to ensure maximum crispiness.

• Season Chickpeas: In a small bowl, toss the chickpeas with olive oil, paprika, and a pinch of salt until they are evenly coated.

• Spread On Tray: Spread the seasoned chickpeas in a single layer on the prepared baking tray.

• Roast To Crisp: Place in the preheated oven and roast for 20–25 minutes, shaking the pan halfway through for even cooking.

• Cool Slightly Before Serving: Let them cool for a few minutes before eating. They’ll crisp up further as they cool.

• Enjoy: Serve warm or at room temperature as a snack or crunchy salad topping.

PREP TIME

5 minutes

COOKING TIME

25 minutes

TIPS

Here are some helpful tips for Roasted Chickpeas Snack:

• Dry Thoroughly: Moisture is the enemy of crispiness, which ensures chickpeas are well-dried.

• Shake The Pan: Tossing halfway through ensures even roasting and golden edges.

• Watch Closely: Chickpeas can burn quickly at the end; keep an eye on them after 20 minutes.

• Customise Spices: Paprika is mild, so use smoked paprika or chilli powder for added depth or heat.

• Use Fresh Chickpeas: If using homemade chickpeas, ensure they’re well drained and cooled before roasting.

VARIATIONS

• Add Garlic Powder: Add a garlic powder to enhance the savoury flavour.

• Sweet Option: Toss in a bit of maple syrup and cinnamon for a sweet-savory twist.

• Lemon Zest Finish: Add lemon zest after baking for a citrusy zing.

• Protein Boost: Mix roasted chickpeas with toasted seeds for a more balanced snack.

• Spicy Kick: Add cayenne or crushed red pepper flakes to increase heat levels.

PREPPING AND STORAGE

• Fridge Storage Not Needed: Store in a cool, dry place in an airtight container.

• Shelf Life: Best eaten within 2–3 days to maintain crunch.

• Recrisping Tip: If they lose crunch, place them in the oven at 180°C (350°F) for 5–7 minutes.

• Freezing Not Advised: Freezing alters the texture and makes chickpeas soggy.

• Make Ahead: Prep multiple batches and store them separately to enjoy them during the week.