Roasted Spiced Chickpeas
A vegan snack for one. Quantities are for a single portion; multiply them to batch cook.
At a glance
- 293 kcal, 16g protein, 37g carbs, 10g fat and 11g fibre per serving (approximate)
- About 35 minutes, preparation and cooking
- Estimated cost £0.52–£0.77 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.
Ingredients
- ¾ of a standard tin of chickpeas, drained
- 1 tsp smoked paprika
- ½ tsp cumin
- 1 tsp olive oil
Method
- Heat the oven to 200°C (180°C fan).
- Drain and rinse the chickpeas, then pat them dry with kitchen paper.
- Toss with the olive oil, smoked paprika and cumin, spread on a baking tray in a single layer and roast for 25-30 minutes, shaking halfway, until crisp.
- Leave to cool on the tray; they crisp up further as they cool.
Making it ahead
Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.
Allergens
No regulated allergen is listed for the usual UK form of these ingredients. This is not a label check and is not an allergen-free guarantee; always read the packaging.
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