Vegan crispy oven-roasted chickpeas with paprika

Vegan crispy oven-roasted chickpeas with paprika: an easy recipe with chickpeas, olive oil, paprika and garlic powder – well spiced, crunchy and quick to make.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 30 min
• Total time: 35 min
• Calories: 280 kcal per serving
• Protein: 14 g
• Fat: 8 g
• Carbs: 34 g

Ingredients

• 1 tin of chickpeas (about 240 g drained weight)
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• salt

Method

You’ll need: oven · baking tray · sieve

1. Preheat the oven to 200 °C (180 °C fan). Put the chickpeas in a sieve, rinse them and pat them very dry.
2. Remove any loose skins if you like. Mix the chickpeas thoroughly with the olive oil, paprika, garlic powder and salt.
3. Spread the seasoned chickpeas on a baking tray lined with baking paper. Try not to let them overlap, so they roast evenly.
4. Bake at 200 °C for 25–30 min, until the chickpeas are golden brown and crisp. Shake the tray once halfway through so they colour all over.
5. Let them cool briefly and season again with a little salt or paprika if needed.
6. Serve warm, or let them cool completely and enjoy them as a snack, a topping for salads or with roasted veg.

Good to know

When you want something savoury and uncomplicated, these roasted chickpeas are just right. Crunchy outside, still slightly tender inside. A snack like this usually disappears from the tray faster than you'd think.

Swaps

Sweet paprika → smoked paprika (stronger flavour). Garlic powder → finely grated fresh garlic (also adds a little vitamin C). Olive oil → avocado oil (stands up to heat, mostly monounsaturated fat). Chickpeas → white beans (also with fibre and plant protein).

Allergens

The recipe is naturally vegan and gluten-free, as long as the spices aren't contaminated; pulses can be hard on sensitive stomachs. For children, season mildly, and in pregnancy well-heated chickpeas are no problem.

Dairy-free recipes