- Media Credit: Leozette Roode
Roasted chickpeas are your favorite new party snack! This is a great way to utilize chickpeas leftover from using aquafaba
No ratings yet
Duration55 mins
Cook Time50 mins
Prep Time5 mins


  • 1 can chickpeas
  • 4 tablespoons olive oil
  • 1 2 teaspoons paprika
  • 1 2 teaspoons cumin


  • Preheat the oven to 180 degrees Celsius.
  • Drain the chickpeas, rinse with water and pat them dry with a dishcloth.
  • Place the chickpeas in an oven-proof dish and drizzle with 2 tablespoons of olive oil and the spices. Mix well to combine and spread out the chickpeas in a single layer.
  • Place in the oven for 30 minutes.
  • Remove from the oven, drizzle with the rest of the olive oil (and more spices if you wish), mix through and return to the oven for another 20 minutes.
  • The chickpeas should be extremely crunchy and golden brown when done, so if they are still soft on the inside, return them to the oven for a while longer.
This recipe was republished with permission from Leozette Roode. Find the original recipe here.

Join The Plant Based Newsletter and we will plant a tree! 🌳

We plant a tree for every signup. You’ll receive our weekly news round-up and be the first to hear about, product launches, exclusive offers and more!

© 2024 Plant Based News is a mission-led impact media platform focused on elevating the plant-based diet and its benefit to human health, the planet, and animals. | Plant Based News Ltd, PO Box 71173, London, SE20 9DQ, United Kingdom.