Roasted chickpea snack bowl

Roasted chickpea snack bowl: a crunchy oven snack with chickpeas, olive oil, paprika, garlic and cumin – simple and easy for everyday.

At a glance

• Serves 3
• Prep time: 5 min
• Cooking time: 30 min
• Total time: 35 min
• Calories: 180 kcal per serving
• Protein: 8 g
• Fat: 6 g
• Carbs: 24 g

Ingredients

• 1 tin of chickpeas
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 0.5 tsp cumin
• 1 pinch of sea salt

Method

You’ll need: oven · baking tray · sieve

1. Line a baking tray with baking paper and preheat the oven to 200 °C (180 °C fan). Drain the chickpeas well and rinse them briefly.
2. Pat the chickpeas thoroughly dry with a clean tea towel. The drier they are, the better the surface gets in the oven.
3. Mix the chickpeas with the olive oil, paprika, garlic powder, cumin and sea salt. Spread everything out in a flat layer on the baking tray.
4. Roast the chickpeas in the oven at 200 °C for 25–30 min, until golden brown and crisp. Turn them once halfway through so they brown evenly.
5. Let the roasted chickpeas cool briefly. This makes them a little firmer on the outside.
6. Tip the snack into small bowls and serve straight away. They taste best warm or at room temperature.

Good to know

When you fancy something salty and crunchy, this bowl is quick to make. It's simple, filling and a good fit for the afternoon.

Swaps

Paprika → smoked paprika (more flavour, often with no other ingredients). Cumin → curry powder (a broader spice profile with various plant compounds). Olive oil → avocado oil (similarly stable at high heat, with monounsaturated fats). Garlic powder → finely grated fresh garlic (fresher, and a little vitamin C when raw).

Allergens

The recipe is naturally free from gluten, milk and egg; pulses can cause wind if you have a sensitive stomach; season more mildly for children, and well-cooked chickpeas are unproblematic during pregnancy.

Dairy-free recipes