5 ways with roasted chickpeas

Whip up a batch of crispy, tasty, versatile roasted chickpeas for dinner this evening. You won’t be disappointed.

If you’ve never tried crunchy roasted chickpeas before, you’re in for a treat. We’re sharing our super easy recipe for roasting chickpeas, along with five of our favourite ways to serve them.

Ready in just 30 minutes, with less than five minutes prep time, these crispy roasted chickpeas are packed with flavour and nutrients and low in calories.

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Oven roasting is one of our favourite ways to cook chickpeas. It really intensifies their umami flavour, as well as adding a delicious crispy texture. The chickpeas get meatier and tastier, making them a great addition to vegetarian and vegan meals.

We’ve taste-tested these chickpeas with kids and adults alike and everyone’s enjoyed their crunchy, slightly spicy goodness. We hope you’ll love this recipe as much as we do.

How to make our easy, crispy roasted chickpeas

Start by draining your chickpeas. The drier the better, so blot yours on a paper towel if they seem too wet.

You want to use either tinned or jarred chickpeas for this recipe, because they’ve already been soaked. If you can only get your hands on dried chickpeas, just follow the packet instructions on how to soak them (be warned, you may have to leave them overnight).

Some recipes will tell you to remove the skin, but we’ve found this to be a lot of extra work for very little reward.

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Toss the chickpeas with a pinch of salt, lots of freshly ground black pepper, a teaspoon each of ground cumin and paprika, and a tablespoon of olive oil.

Spread the chickpeas out on a baking tray so that they’re in one layer. This will allow them to all crisp up evenly.

Pop them in a preheated oven (200°C / 180°C fan) and roast them for 20-30 minutes, until browned and crunchy and delicious. Now you’re ready to dig in!

While we think these chickpeas are delicious just as they are, we also love them for their versatility. They add an amazing taste and texture to so many different meals, and their meaty, umami flavour is particularly great for anyone trying to eat less meat.

We’ve shared five of our favourite recipes below, but the possibilities are practically endless.

Crispy roasted chickpeas recipe

Serves 2

INGREDIENTS

400g tinned/jarred chickpeas, drained

¼ tsp salt (sea salt works well)

½ tsp ground black pepper

1 tsp ground cumin

1 tsp ground paprika (any kind will work)

1 tbsp olive oil

METHOD

1. Preheat the oven to 200°C / 180°C fan.

2. Pour the drained chickpeas onto a baking tray and add the salt, pepper, cumin, paprika and oil. Toss until evenly coated.

3. Spread the chickpeas out into one layer and roast in the oven until browned and crunchy. About 20-30 minutes.

1. Vegan chickpea and cauliflower tacos

These vegan tacos prove Mexican food is just as tasty without the meat.

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Serves 2

Cut the florets off one small head of cauliflower and chop into bitesize pieces. Instead of wasting the stalk, trim off any ends that look a bit tired, then chop the rest into matchsticks. Toss all the cauliflower with one teaspoon each of turmeric and cumin and one tablespoon of olive oil.

Spread the cauliflower out evenly on a large baking tray. Place this in the oven for the same time as the chickpeas – 20-30 minutes. The cauliflower is ready once it starts to char at the edges.

Meanwhile, mash one avocado with a little seasoning and the juice of half a lime. Gently warm through four small wholemeal tortillas.

To assemble, generously spread the avocado mash over the tortillas and top with the chickpeas and cauliflower. Drizzle with vegan yoghurt (and hot sauce if you like heat) and serve immediately.

2. Herby roasted vegetables and chickpeas

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This roast veg platter can be adapted to use any seasonal produce you like. It’s great as a side dish, and to make it a main all you need is a dollop of hummus and a wholemeal flatbread.

Serves 2

Chop and deseed two courgettes and three large tomatoes. Top, tail and roughly slice three stalks of celery.

In a large, high-sided baking tray, toss the courgettes, tomatoes and celery with one tablespoon dried mixed herbs, a pinch of salt, a tablespoon of olive oil and a generous grinding of black pepper.

Pop them in the oven at the same time as the chickpeas, tossing halfway. Serve together, finished with chopped fresh herbs. Basil and parsley both work well.

3. Chickpea popcorn

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OK, so this is not really popcorn. But if you’re someone who likes a (healthy) snack while watching films at home, why not try swapping your popcorn for a bowl of warm and crunchy roasted chickpeas?

Serves 2

You could simply use the recipe above for these, but we do have a few twists we like to use sometimes:

  • Swap the paprika for chilli powder, add a pinch of garlic powder and finish with a squeeze of lemon
  • Add half a teaspoon of sugar before roasting for a sweet-and-salty kick
  • Swap the spices for two teaspoons of mixed herbs for an aromatic alternative

4. Roasted chickpea fajitas

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This is a great recipe for all the family. Kids will love building their own fajitas.

Serves 4

While the chickpeas roast in the oven, chop three bell peppers (any colours you like) into slices and lightly dry-fry them so they soften and char a little.

Add a (drained) tin of sweetcorn to the pan along with a pinch of salt and pepper, half a teaspoon of oregano, a teaspoon of paprika and a teaspoon of olive oil. Toss well and warm through over a low heat.

The fun of fajitas is assembling them, so transfer the chickpeas into a serving dish, and do the same with the corn and pepper mix. Serving straight from the pan can be risky if little hands are nearby!

Pile the veg into warm wholemeal tortillas along with chopped fresh tomatoes, a little grated cheese and generous dollops of plain yoghurt. Slice up some chillies to finish if the grownups like spice.

5. Chickpea and avocado salad

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This heart, tasty salad contains five portions of vegetables. It’s low in carbs but high in fibre so should keep you fuller for longer.

Serves 2

While your chickpeas are roasting, start prepping the cold ingredients for this salad. Wash and chop a generous portion of salad leaves (at least 100g for each person) and pile them high on a serving platter.

Quarter and slice an avocado, squeezing over a little lime juice so it doesn’t brown. Roughly chop a few handfuls of herbs. Peel and finely slice one carrot into rounds.

Arrange three handfuls of cherry tomatoes on a baking tray, season, and add to the oven for the last 10 minutes of cooking time on the chickpeas.

To assemble, pile the hot ingredients onto the salad leaves, followed by the avocado and herbs. Finish with a little extra virgin olive oil and seasoning, and tuck in!

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