Home > Recipes > Crispy roasted chickpeas
  • 1 serve of vegetables per serving
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2 400g cans no-added-salt chickpeas, drained, rinsed & patted dry
2 tbsp olive oil
Pinch of salt
Cracked pepper to taste
½ tsp garlic powder
½ tsp paprika

Savvy swaps

You can swap:

Ground cumin or coriander



Step 1
Pre-heat the oven to 200oC. Line a baking tray with baking paper.

Step 2
Toss the chickpeas in a bowl with the olive oil and salt and pepper.

Step 3
Spread the chickpeas evenly on the baking tray.

Step 4
Roast for 20-30 minutes until golden and crispy, shaking the tray every 10 minutes.

Step 5
Remove from the oven and sprinkle with the garlic powder and paprika.  

Serving suggestion: 

  • You can add them to a salad or on top of soups to replace croutons. 
  • Serve while warm and crispy.  




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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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