Roasted chickpeas

 Prep: 0:05 | cook 0:45


2 x cans (400g) chickpeas, rinsed and drained

2 tsp olive oil

1 tsp garlic salt

1 tsp pepper

2 tsp dried thyme

1 tsp dried rosemary


Heat oven to 210°C (190°C fan-forced).

Dry chickpeas well between paper towels making sure you remove as much moisture possible.

Line a large oven tray with baking paper.

Toss chickpeas in oil, garlic salt, pepper and dried herbs.

Pour mixture over baking paper, making sure the chickpeas are in one layer and not too crowded.

Place tray in the oven and roast for 25 minutes. Move the chickpeas around and continue to roast for a further 20-25 minutes.

Turn off the oven, open the door and allow to cool in the oven.



Don’t crowd the chickpeas on the tray. If they’re too crowded, they won’t roast dry and go crunchy; if you haven’t got a tray big enough, use two but you may need to cook for a little longer.

Feel free to include your own herb or spice combos – cumin, paprika, oregano, dried chilli or cayenne pepper. Just stir it through with the oil.


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