Recipe For Roasted Chickpeas

I am one of those people who loves to snack. I have a few snacks during the day, in between breakfast, lunch and dinner. Usually it is a piece of fruit or a handful of nuts and every now and then I have a small chunk of cheese. I have read over a few blogs about roasted chickpeas and I have kept the idea in the back of my mind for quite some time now. A few weekends back I was getting together the snacks for the Two Oceans simple snacking challenge and before I had gone out to buy the plate to display the snacks on I had decided to make roasted chickpeas as one of the items. Not only do they taste good they fitted onto the plate perfectly. Alex popped around to help Dave with something and they had a few beers after they had done what they needed to do. I gave them the roasted chickpeas to munch on while drinking and they both commented on how great they were. They are easy to make and you can change the seasoning to suit your own palate.

Have you tried roasted chickpeas?

 Roasted Chickpeas Sundowner Snacks
Sundowner Snacks

Roasted Chickpeas

Author: an original recipe from Lavender and Lime

Ingredients

  • 1 400 g tin chickpeas drained, rinsed and patted dry
  • 5 mls ground coriander
  • 2.5 mls paprika
  • 10 mls salt flakes
  • 60 mls olive oil

Instructions

  • Preheat the oven to 220° Celsius
  • Mix the coriander, paprika and salt together in a bowl
  • Add the chickpeas and toss to coat the chickpeas thoroughly
  • Place the olive oil in a baking tin
  • Put the baking tin in the oven for 2 minutes
  • Remove from the oven and place the chickpeas in the oil in a single layer
  • Bake for 10 minutes

Click on the links for conversions and notes.

Disclosure: I was sent Two Oceans Wine to take part in the Simple Snacking challenge. This post will form part of my entry. This post is in line with my blogging policy.

What I blogged:

Lavender and Lime Signature

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32 thoughts on “Recipe For Roasted Chickpeas

  1. Tandy, yum!! I adore chickpeas (as you know!), and this sounds like a delicious way to prepare them. When I was little, I used to eat them deep fried (Asian street food). 🙂

  2. Morning Tandy,
    Thank you so much for this recipe, I had it before and lost it so I was thrilled to see this today.
    I will be making them this afternoon.
    Loads of hugs. xx

  3. I have made them before and lived them very much, Tandy. 🙂 I really like your addition of coriander and would like to try that with my next batch. 🙂

  4. I love to snack and I love chick peas because they are so nutritious!! I would definitely vote for your dish )

  5. Always on the lookout for snacky things for the kiddos lunch boxes. The school is a nut free zone and I think these will be a great alternative. Thanks Tandy I will definitely try!

  6. i love chick peas–and being vegetarian it is a staple at home–most Indian grocery store stock dry roasted chick peas called (Daria) and they are just divine–your recipe looks great – and the bowl

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