Baked Chickpeas are a fantastic snack for kids – flavoursome, crispy and protein-packed. Enjoy them on their own or add them to salads for extra crush, texture and nutrition.
Chickpeas are a high fibre, high protein food source and are a perfect snack for both you and your child. These baked chickpeas are incredibly easy to make and are super tasty.
How to Make Baked Chickpeas
- DRY – After draining and rinsing the chickpeas, spread them on some kitchen towel / clean dishcloth and gently pat them dry. TIP: Make sure to dry the chickpeas well, they won’t crisp up in the oven if they are damp. When drying, discard any loose skins from the outside of the chickpeas.
- COAT – Transfer the drained, rinsed and dried chickpeas to a mixing bowl and coat with oil. Add the spices and gently stir until completely coated. TIP: If curry powder isn’t your thing then roast them plain or add a seasoning of choice (suggestions given below.)
- SPREAD – Spread the coated chickpeas on a lined baking sheet. TIP: Spread the chickpeas out, overcrowding will result is soft chickpeas that don’t crisp up properly.
- BAKE – Bake for 25 to 30 minutes, or until golden brown and crispy. TIP: Ovens can vary, if your chickpeas are not crispy enough, keep baking until they are!
Other Flavour Ideas
If curry powder isn’t your thing then switch up the flavour to suit taste. The fantastic thing about chickpeas is that they taste wonderful flavoured with a range of spices and herbs and even with sweet flavours.
Why not try:
- Italian Mixed Dried Herbs (eg oregano, basil and rosemary) (2tsp)
- Sumac (2 tsp)
- Smoked Paprika (2 tsp)
- Honey and Cinnamon (replace olive oil with coconut or vegetable oil and mix with 3/4 tsp of ground cinnamon. In the last 5 mins of cooking, remove from the oven, place in a bowl and toss in 1 tbsp of honey. Return to baking tray and bake for the remaining time)
Serving Ideas
- Snack – These chickpeas are flavoursome and have that crunchy texture that kids love in a snack.
- Salad Topper – These chickpeas are a great way to add texture, flavour, protein and fibre to a salad.
- Soup Topper – Soup is more fun and appealing to kids when it has a fun topping. Crunchy chickpeas are a great alternative to croutons.
Babies and Toddlers
Whole chickpeas can pose a choking hazard to babies and young toddlers but if you would still like to try this snack with your tot you can chop the chickpeas before roasting them.
Storage Instructions
Cover and store at room temperature for 2-3 days. Do not refrigerate as this causes the chickpeas to become soft and chewy.
You May Also Like…
Have you tried this recipe? I love receiving your feedback. Please rate and leave a comment below or tag me on Instagram @healthylittlefoodies
Looking for more healthy kid recipes?Sign up for my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more kid-friendly inspiration on Pinterest and Instagram.
Baked Chickpeas
Ingredients
- 1 (400g/14oz) Can of Chickpeas
- 1 tbsp Olive Oil
- 2 tsp Mild Curry Powder * See notes for alternatives
Instructions
- Preheat oven to 200c / 400f / Gas 6 and line a baking sheet with parchment paper.
- Drain and rinse the chickpeas.
- Spread the chickpeas on kitchen towel and pat dry, removing any loose skins.
- Transfer the chickpeas to a mixing bowl, add the oil and curry powder (or spice of choice) and mix to make sure all the chickpeas are coated.
- Transfer the chickpeas to the prepared baking tray and spread
- Bake for 25 to 30 minutes, or until golden brown and crispy.
Recipe Notes
- Italian Mixed Dried Herbs (eg oregano, basil and rosemary) (2tsp)
- Sumac (2 tsp)
- Smoked Paprika (2 tsp)
- Honey and Cinnamon (replace olive oil with coconut or vegetable oil and mix with 3/4 tsp of ground cinnamon. In the last 5 mins of cooking, remove from the oven, place in a bowl and toss in 1 tbsp of honey. Return to the baking tray and bake for the remaining time)
*This recipe was originally posted March 2013. It has been updated to include new photos and recipe information.
Chantelle says
Hi! Just wondering how long these keep for?
Thanks
Amy says
Hi Chantelle, sorry for the slow response. Most of my posts include storage information (above the recipe card). These chickpeas are best eaten on the day of cooking but they can be stored. Cover and store at room temperature for 2-3 days. Do not refrigerate as this causes the chickpeas to become soft and chewy.
Linda says
Hi Amy, could I make this in the air fryer ? If so what temperature and for how long ? Thank you !
Amy says
Yes, I’ve made them in the air fryer loads – so handy. Heat to 200C (390f) and I find they take around 12 -15 mins. You will need to keep an eye on them and shake them a few times. 🙂
Bethany says
Really delicious, I used curry powder and tomorrow I’m trying sumac.