Skip links and keyboard navigation

Garlic Roast Chickpea 0001
  • 2 x 440g can chickpeas, drained and rinsed
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • pinch cayenne pepper, or to taste
  • olive or canola spray
  1. Preheat oven to 200 C (180 C fan forced).
  2. Place well drained chickpeas between sheets of paper towel and pat gently to absorb water, taking care not to rub off skins.
  3. Transfer to a large tray lined with baking paper; spread chickpeas evenly in a single layer.
  4. Bake for 35-40 minutes until chickpeas are lightly browned and crunchy in the centre.
  5. Combine garlic powder, cumin, cinnamon and cayenne in a 3-cup capacity container with a lid or large zip lock bag; set aside.
  6. Spray chickpeas with an even coating of oil then use the baking paper to transfer them into the container with spice mix.
  7. Replace the lid or seal bag and shake to coat chickpeas with spices.
  8. Serve immediately or allow chickpeas to cool completely before storing in an airtight container.

Storage Suggestions

  • Store in airtight container.

Equipment List

  • large tray
  • 3-cup capacity lidded container or zip locked bag
  • serving bowl or airtight container


Recipe from LiveLighter® campaign © State of Western Australia [2013] reproduced with permission.

Nutrition Information

223g Quantity per serving Quantity per 100g
Energy 1084kJ 487kJ
Protein 14.0g 6.2g
Fat, total 6g 2.7g
— Saturated 0.6g 0.3g
Carbohydrate 29.5g 13.3g
— Sugars 1.4g 0.6g
Fibre 10.6g 4.8g
Sodium 552mg 248mg