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Baked Chickpeas in a Bowl
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5 from 2 votes

Baked Chickpeas

Crispy, flavoursome chickpeas perfect for snacking or adding texture to salads.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Snack
Cuisine: Asian Influenced
Servings: 4
Calories: 87kcal
Author: Amy


  • 1 (400g/14oz) Can of Chickpeas
  • 1 tablespoon Olive Oil
  • 2 teaspoon Mild Curry Powder * See notes for alternatives


  • 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.


OTHER FLAVOUR IDEAS: Why not try replacing the curry powder with
  • 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 ¾ teaspoon of ground cinnamon. In the last 5 mins of cooking, remove from the oven, place in a bowl and toss in 1 tablespoon of honey. Return to the baking tray and bake for the remaining time)
BABIES/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.
LEFTOVERS: Cover and store at room temperature for 2-3 days. Do not refrigerate as this causes the chickpeas to become soft and chewy.
Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator. 


Calories: 87kcal | Carbohydrates: 9g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 167mg | Potassium: 102mg | Fiber: 3g | Sugar: 1g | Calcium: 26mg | Iron: 1mg