These are so yummy and a great source of protein.  They don’t stay crunchy for long, though; however, they are still yummy when not super crunchy. Therefore, if you have any leftover store in an airtight container in the pantry.

March 26, 2026
  • 5m
  • 30m
  • 35m

Ingredients

  • 1 400g tin chickpeas
  • 1 tbsp. extra virgin olive oil
  • 1 pinch of salt
  • 1 tbsp. smoked paprika
  • 1/2 tbsp. rapadura sugar
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt

Instructions

  1. Preheat oven 170֯C and line a baking tray with baking paper.
  2. Strain and wash chickpeas well. Dry on paper towel and move around to break off any shells.
  3. In a small bowl add chickpeas, olive oil and salt, then coat well.
  4. Spread out flat on an oven tray. Cook for 25 minutes, stirring once.
  5. In a dry and clean bowl, mix together smoked paprika, sugar, garlic powder and salt. Add the chickpeas and coat well.
  6. Now spread the chickpeas back onto the same baking tray and cook for a further 15 minutes, stirring once.
  7. Let cool in the oven.

Nutrition

  • 4