Roast Chickpeas


Serves 4


1 420g can cooked chickpeas, drained and rinsed

1/2- 1 teaspoon of dried cumin

1/2-1 teaspoon of dried coriander

1/2 teaspoon garlic salt

Olive oil spray


Drain and rinse the chickpeas. Place chickpeas on a few layers of paper towel and place paper towel on top.

Set oven to 180 degrees Celcius and line a baking tray with baking paper.

Once oven is heated and chickpeas have drained most of their moisture onto the paper towels, spread chickpeas across the baking tray.

Spray the chickpeas with oil, sprinkle with garlic salt, dried cumin and coriander. Mix the chickpeas around so they are all coated.

Bake for 20-30 minutes ensuring you check the chickpeas every 10 minutes. I find leaving the tray in the oven and giving it a shake will help rotate chickpeas helping them to brown up. 

Once the chickpeas look relatively crunchy, turn the oven off and leave in the oven until cool. This will help them crisp up. 

Remove and let cool completely before placing into a container or jar.