Roasted Chickpeas (Garbanzo Beans)

It's 5pm, not quite dinner time but you're in that mood where you want a bit of pre-dinner. Well, these smoky, garlicky, crunchy and salty roasted chickpeas (AKA garbanzo beans for our American friends) will certainly get your mouth watering. Not only are they a protein-dense alternative to beer nuts, crisps or whatever other sins you're committing before dinner, these chickpeas are rich in prebiotic fibre to keep your guts feeling fine, plus who doesn't love a cheap snack?!

You can use whatever spices and flavours you enjoy, but for mine I like to hit the taste buds from all angles with a deep smokiness, garlic and salt. The paprika also adds a warm touch of colour to the chickpeas, which can otherwise look a little dull.


  • Two cans of [preferably organic and no salt added] chickpeas
  • 1Tbs olive oil
  • 1tsp smoked paprika
  • 1tsp ground coriander
  • 1/2tsp garlic powder (or more ;) )
  • 1/2tsp [pink himalayan or sea] salt 
  • A few grinds of the ol' pepper mill


  • Preheat oven to 165C
  • Drain the chickpeas into a sieve and rinse thoroughly, until no more "froth" forms as you run the chickpeas under the tap
  • Pour onto a clean tea towel and pat dry. I like to bundle them up and give them a pat, and roll them between the tea towel. Don't worry if some of the casings detach - they actually end up being the best, crispiest bits!
  • Pour the chickpeas into a bowl and add all the ingredients. Give the chickpeas and seasoning a good stir to make sure every chickpea is coated with your spice mix
  • Spoon the chickpeas onto a baking tray/cookie sheet lined with baking paper, making sure they are on a single layer with none on top of each other and pop into the oven 
  • Roast for an hour or so, or until the plumpest peas are dry throughout and you've got some crispy goodies on your hands. Halfway through roasting, give them a toss and flip to ensure they crisp up all over
  • Transfer into a dish lined with paper towel to absorb any excess oil then let cool before transferring to an airtight container
Gemma ClarkComment