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Roasted Chickpeas
  • 2 x 400g cans of chickpea, drained
  • 30 mL olive oil
  • 2 teaspoons sweet paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon curry powder
  • 1 tablespoon freshly grated lemon rind
  • 1 teaspoon dried thyme
  • 1 teaspoon fresh rosemary, chopped
  1. Preheat oven to 200ºC
  2. Pour well dried chickpeas onto a shallow biscuit tray (with sides) and roast for 10 minutes.
  3. Remove tray from oven, scraping all chickpeas off base with a scraper, roast for another 10 minutes until chickpeas begin to crisp up.
  4. Check when ready by pressing a chickpea with a fork- they need to be slighly crisp on the outside and soft on the inside. Dont let them go brown.
  5. While chickpeas are roasting, prepare the dressing by combining all remaining ingredients in a medium sized bowl.
  6. Remove chickpeas from oven and transfer roasted chickpeas to the bowl and carefully toss through the mixture until well coated.
  7. Return coated chickpeas to oven and roast for a final 10-15 minutes. Allow to cool.

Storage Suggestions

May be kept in screw-top jar for up to 3 weeks in dry storage.

Equipment List

  • Oven tray with sides e.g. biscuit tray
  • Medium bowl
  • Chopping board
  • Knife
  • Grater
  • Strainer or colander

Nutrition Information

214g Quantity per serving Quantity per 100g
Energy 1230kJ 574kJ
Protein 12.9g 6.0g
Fat, total 11.5g 5.4g
— Saturated 1.6g 0.8g
Carbohydrate 27.2g 12.7g
— Sugars 1.5g 0.7g
Fibre 10.8g 5.0g
Sodium 502mg 234mg