bowl of roasted chickpeas

Herb and paprika roasted chickpeas

What's not to love about these spicy bursts of crunchy deliciousness?
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  • 6
  • Easy
  • 3
  • 5 mins
  • 25
Nutrition per serve
  • Energy 249kJ
  • Protein 2.6g
  • Total fat 2.4g
  • - saturated fat 0.3g
  • Carbohydrayte 5.4g
  • Fibre 2.0g
  • Sodium 110mg


  • 240g can of chickpeas
  • 1 teaspoon smoked paprika, or your favourite herb or spice
  • 1 teaspoon oil


  1. Pre-heat your oven to 190 degrees Celsius.
  2. Drain and rinse a 240g can of chickpeas, then place them on a tea towel or kitchen paper to dry them well.
  3. Mix together the oil and 1 teaspoon of smoked paprika or your favourite herb or spice blend in a small bowl. Mix the chickpeas into the oil and spice so they are nicely coated.
  4. Transfer to an oven tray lined with baking paper. Spread them on the baking paper and bake for 20-30 minutes until they are crisp.
  5. Allow to cool before serving. They should be wonderfully c-c-crunchy and flavourful!

Dietitian Notes / Recipe Tips

Store in an airtight container.

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Provider Acknowledgement

Dale Cooke, APD

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