Spicy Roasted Chickpeas
These crispy roasted chickpeas are a delicious protein packed vegan snack alternative to crisps and nuts when you’re craving crunch and spice. There’s so much scope here with different seasonings; once you’ve tried making them once, you’ll find yourself experimenting with different flavour combinations over and over!
They’re also a delicious addition to a salad or soup, adding texture and flavour that can liven up any meal.
To make roasted chickpeas, you’ll need:
- 2x tins chickpeas, rinsed and drained
- 2 tbsp rapeseed oil (or olive oil)
- 1 tbsp smoked paprika
- 1 tbsp garlic granules
- 1 tsp cayenne pepper
Here’s how to make the crunchiest spicy roasted chickpeas…
Heat oven to 200C/180C fan
Tip the rinsed chickpeas onto a large tea towel or kitchen paper and rub them gently to dry them as far as possible. I find rolling them in between the towel or paper effective. This may remove some of the skins which is absolutely fine; you can discard any loose skins. If time allows, lay them out in a single layer and allow them to dry further. It’s important that they are dry before you add the seasoning; the less moisture the more crispy your chickpeas will be!
In a large bowl, make up the seasoning. Add the rapeseed oil, smoked paprika and garlic granules along with a sprinkle of salt and stir to combine into a thick paste.
Mix well until the chickpeas are well coated. Then tip them out onto a non-stick baking tray or lined with parchment paper, arranging them in a single layer. Roast in the oven for 35-45 mins, moving them around halfway through so they cook evenly.
Remove from the oven and allow them to cool thoroughly so they are crispy and crunchy, before transferring to an airtight container.
Tips for making great roasted chickpeas!
- Don’t aim to store them for too long. Roasted chickpeas are eaten the same day or the next day if possible, for maximum crunch. After that, they’re still great if you’re adding them to a salad or soup.
- Make sure you don’t store them in an airtight container until they are absolutely cooled. Any moisture left in them will make them less crispy.
- Vary your spices; there are so many options for making roasted chickpeas. My favourites are curry powder, mixed spice or za’atar along with a little oil to bind them.
Chickpeas are a type of bean or legume and like all legumes, they are rich in plant-based protein and fibre, as well as plenty of vitamins and minerals, including iron and calcium. Adding chickpeas as a protein alternative is an easy way to reduce your consumption of meat overall.
READ MORE: How to make plant-based work for you?