Roasted chickpeas caught my eye on Instagram and the rave around it got me intrigued. Now I know we have the fried chickpeas in chakna snacks, and all that jazz, but roasted? It sounded like a hell of a lot of work. But when faced with a dabbo of boiled chickpeas, and in no mood to make hummus, I thought, let me give this recipe a go.

Fairly straightforward, the steps are easy. The seasonings I chose made them even more delicious, and yes, they were crunchy and delicious. But I thought a little more crunch would have been great, so I added a little hint of rice flour to the next batch. Once they are out of the oven, stir with the rest of the seasonings, and in my opinion, eat straight away, warm and full of flavour and love. Don’t bother placing in a jar and storing – it doesn’t last long enough.

The Recipe


1 cup boiled chickpeas
1 tbsp olive oil
½ tsp salt
1 tsp rice flour
½ tsp red chili powder
pinch of chaat masala
pinch of turmeric
pinch of lemon zest
pinch of coriander powder


Preheat oven at 210C
Ensure the chickpeas are complete dry before starting
Toss in the olive oil, rice flour and salt
Bake on parchment paper for 20 minutes to 30 minutes, tossing every 10 minutes
Chickpeas will become golden brown
Once they are done, remove from oven and toss in all the seasonings
Toss into salads and on top of soups to replace croutons
Note: these do not have high shelf life – best to eat warm
Always store at room temperature if needed.

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.