1x400 g (14 oz) tin of chickpeas (garbanzo beans), drained
1tablespoonolive oil
½teaspoonsalt
½teaspoonsmoked paprika
½teaspoonground cumin
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Instructions
Preheat the oven to 180°C (360°F).
Drain the chickpeas well, saving the water (aquafaba) if you want to use this in other recipes.
Spread out the chickpeas across a baking sheet and pat them dry with some kitchen towel. Drizzle with olive oil, sprinkle with salt, and then shake the pan to make sure all the chickpeas are coated. Bake in the oven for 30-35 minutes, shaking the pan again a couple of times during cooking.
After 30-35 minutes, the chickpeas will have reduced slightly in size and started to crisp up. Sprinkle over the smoked paprika and ground cumin, shaking the pan to coat everything. Return to the oven for another 5-10 minutes or until golden and crispy.
Remove from the oven, allow to cool slightly, and enjoy. The roasted chickpeas are best eaten shortly after they've come out of the oven, as they will start to soften over time (although they're still really nice with a bit of a chew). Enjoy as a snack or add them to a vegan Waldorf salad or couscous salad.
Notes
Dried chickpeas: While the quickest method is to use a tin of chickpeas, you could also use dried chickpeas. These must be soaked and properly cooked before you roast them (see this post on how to cook dried chickpeas). They may not need as long in the oven, so just keep an eye on them.Oven: Temperatures will vary slightly depending on the oven, so just keep an eye on the chickpeas to avoid over-cooking.Aquafaba: The water from a drained tin of chickpeas is called aquafaba, and can be used to replicate egg white in recipes such as vegan meringue. If you want to experiment with other recipes, save the water when you drain the chickpeas.Other seasoning: Mix it up with other flavours such as chilli powder, garlic powder, curry powder, dried thyme, or other spice blends.Gluten-free: This recipe is 100% gluten-free as written.Storage: Once cool, you can store the chickpeas in an airtight container at room temperature for a few days (although the texture will be best just after cooking).If you liked this recipe, you may also enjoy:
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