Roasted Spiced Chickpeas

You know that can of chickpeas hiding in the back of your cupboard?

Fetch it out and transform them into this delicious, savoury snack.

Straight out of the oven they are crunchy and crispy. Once stored, they soften back up again, but follow my notes in the recipe section if you want your chickpeas to stay crispy for longer.

Serve them sprinkled over salads or soups, or eat them by the handful as a moreish snack.

Chickpeas make a great high fibre, high protein snack in your kids’ lunchboxes which they’ll just love munching on.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Extra virgin olive oil
Sea salt
Garlic powder
Chilli powder
Cracked black pepper

Roasted Spiced Chickpeas

Brenda Janschek
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins


  • 400 gram tin chickpeas drained and rinsed
  • 2 teaspoons extra virgin olive oil
  • ½ teaspoon sea salt extra for taste
  • ½ teaspoon garlic powder
  • 1/2 teaspoon paprika
  • ½ teaspoon cumin
  • pinch of chilli powder optional
  • Cracked black pepper


  • Preheat oven to 175 degrees. Prepare a rimmed baking sheet with parchment paper.
  • Dry chickpeas in a tea towel REALLY WELL. Remove any skins which have come loose. Leave the chickpeas to air dry for a few minutes.
  • Place chickpeas in a medium bowl. Stir through olive oil to coat the chickpeas..
  • Pour chickpeas onto the prepared baking tray. Roast for 25-30 or until golden and crispy. I like to stir them half way through.
  • Remove from oven and toss with spices and salt while still warm. Allow to cool.
  • Store in container for up to 3 days.


If you want your chickpeas to stay crispier for longer, switch off the oven and leave the chickpeas in there to dehydrate until the oven is completely cool. Even leave overnight.

If you know someone who could use some wholefood recipes please share this recipe with them. Feel free to share my FREE breakfast ebook below with lots of ways to “think outside the cereal box”

If you make my recipes please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek or #brendajanschek,  I’d love to see what you make!

Here are a couple of other easy savoury snack recipes you might like – Auntie Helen’s Hummus or my Taco Popcorn.

Bren x

  • Free Breakfast Recipe eBook

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