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29th Dec 2018

These roasted chickpeas is the healthy snack we’ll all be munching on instead of crisps

Trine Jensen-Burke

If you have yet to discover the AH-MAZING-NESS that are canned chickpeas, boy have you been missing out.

Many live in the darkness when it comes to these little nuggets of deliciousness, thinking they are only good for bulking up stews and curries, not realizing that they are, in fact, the most versatile, healthy snack going. Add to that how they are cheap as chips too, and you have yourself a new go-to snack you don’t have to feel guilty for indulging in.

Chickpeas have great nutritional value and are packed with protein and fiber, so this isn’t just a snack that will leave you feeling ravenous an hour later; they’ll actually tide you over until your next meal. Plus, they’re high in iron and magnesium, so you’re seriously helping your body out by indulging in these bite-sized bursts of flavor!

All you need to do (guys, it is SO simple) is rinse them, drain them and roast them. Done.

The best bit? You can add WHATEVER flavours you like to your chickpeas before roasting them, creating many different types of snack, from sweet and sticky to savory and spice; it’s YOUR choice.

Here are three of our current favourite roasted chickpeas recipes – you’re welcome!

1. Maple-Glazed Cinnamon Roasted Chickpeas

These are sweet, yum and seriously addictive.


1 15oz can of chickpeas, rinsed and drained

2 teaspoons neutral tasting vegetable oil

2 teaspoons cinnamon

1 1/2 teaspoons coconut sugar

1/4 teaspoon salt

1 tablespoon maple syrup


1. Preheat the oven to 225 degrees Celsius. Line a baking sheet with parchment paper.

2. Remove the skins from the chickpeas as much as possible. Lightly drying them with a clean kitchen towel helps loosen them up a bit.

3. Place the chickpeas in a bowl and add the oil, cinnamon, sugar, and salt. Toss to fully combine and lay them out on the prepared baking sheet.

4. Place them in the oven and allow them to cook for 40 minutes. Remove, drizzle the maple syrup over them and toss them to fully coat each chickpea, then return to the oven for 5 more minutes. Remove from the oven and allow to cool completely before serving. Enjoy!

(Recipe via


2. Rosemary and sea salt roasted chickpeas

Tip: Make a double batch – these will go quickly.


1 can (15 ounces) chickpeas (garbanzo beans)

1 Tablespoon extra virgin olive oil

1/2 teaspoon sea salt

1 1/2 Tablespoons fresh rosemary, chopped


1. Preheat oven to 225°C.

2. Rinse and drain chickpeas. With a paper towel, pat dry the chickpeas. Not to worry if some of the skins come off.

3. In a large bowl, whisk together olive oil, sea salt, and rosemary.

4. Add chickpeas to the bowl and toss to coat.

5. Line a baking sheet with parchment paper and pour the chickpeas evenly on the pan.

6. Place in the oven and roast for 35 to 40 minutes, stirring halfway through, until crunchy.

7. Allow to cool and serve. Best eaten warm.

(Recipe via


3. Spicy chili roasted chickpeas

If you fancy something HOT, try this version:


15 oz can chickpeas, rinsed + drained

1 tsp chili powder

2 tsp extra virgin olive oil

1 tsp red pepper flakes

½ tsp salt


1. Preheat oven to 225 degrees.

2 Spray a cookie sheet or baking pan with nonstick cooking spray.

3. In a medium size bowl, toss chickpeas with extra virgin olive oil, chili powder, salt and red pepper flakes.

4. Spread chickpeas onto cookie sheet.

5. Bake chickpeas for 10 minutes turning throughout and then bake for an additional 10 minutes.

6. Remove from oven and let cool.

7. Serve immediately or store additional 2 servings for later.

(Recipe via


Have YOU tried roasted chickpeas yet? Have you any great flavour combos you feel like sharing with us? Send me an e-mail at