When those mid-afternoon hunger pangs strike or you’re in the mood for a crunchy something to munch while watching telly, it’s far too easy to reach for a packet of crisps. But for those looking to keep their blood sugar balanced—especially if you’re managing diabetes—finding a satisfying yet healthy snack can sometimes feel like a bit of a challenge. That’s where Spicy Roast Chickpeas step in to save the day.
Spicy Roasted Chickpeas are fiery little nuggets of goodness are everything you’d want in a snack—crunchy, moreish, full of flavour—and best of all, they’re made with ingredients you probably already have tucked away in the cupboard. Chickpeas (also known as garbanzo beans) are the star here. They’re high in fibre, low on the glycaemic index, and packed with protein, making them a fabulous choice for a diabetic-friendly treat.
The preparation is beautifully simple. After draining and rinsing your chickpeas, you’ll want to get them as dry as possible—this is key to achieving that golden crunch in the oven. A bit of kitchen paper and a gentle pat will do the trick. While you’re doing that, pop your oven on to preheat and slip in a lightly oiled tray to heat up. This helps start the roasting process the second the chickpeas hit the pan.
Once they’ve had their first spell in the oven, it’s time to bring in the flavours. A touch more rapeseed oil, a sprinkle of ground cumin for warmth, and a pinch of chilli powder for heat—nothing too overpowering, just enough to give the chickpeas a pleasant kick. Back into the oven they go for another short roast until they’re irresistibly crisp and golden brown.
The best part? You can enjoy these warm straight from the oven, or let them cool and nibble on them later. They’re brilliant as a snack on their own, scattered over a salad for a bit of crunch, or even served as a little nibble with drinks.
Whether you’re managing your sugar levels or just looking for a healthier snack option, Spicy Roast Chickpeas deliver on both taste and nutrition. Quick to make, full of spice, and endlessly satisfying—they might just become your new go-to bite.
Spicy Roasted Chickpeas
Ingredients
- 400 g chickpeas
- 2 tsp rapeseed oil
- 1/2 tsp ground cumin
- 1/2 tsp chilli powder
Instructions
- Drain and rinse the chickpeas, and pat dry with kitchen paper.400 g chickpeas
- Preheat the oven to 190°C/gas 5. Oil a large baking tray with 1 tsp rapeseed oil and place the tray in the oven for 3 minutes.2 tsp rapeseed oil
- Spread the chickpeas onto the hot baking tray and cook for 15 minutes, mixing a couple of times to make sure they cook evenly.
- Remove from the oven, place the chickpeas in a bowl and drizzle with the remaining oil. Mix well. Add the cumin and chilli powder. Mix again and tip back onto the baking tray.1/2 tsp ground cumin, 1/2 tsp chilli powder
- Roast for another 10-15 minutes until brown and crunchy.
- Serve your Spicy Roasted Chickpeas immediately or enjoy cool.
11 comments
Made these instead of popcorn and they were absolutely brilliant.
I was looking for a high-protein, low-junk snack and these totally hit the mark. The cumin and chilli combo gives them a great kick, and they keep me full between workouts.
These spicy chickpeas have been a game-changer for my snacking. They’re crunchy, full of flavour, and don’t mess with my blood sugar.
As someone who loves bold flavours, these chickpeas really impressed me. There’s a lovely earthy warmth from the cumin and a subtle heat from the chilli—not overpowering, just right.
I was sceptical at first, but they turned out lovely—crunchy and nicely seasoned. I keep a little jar on the counter now for when I get peckish.
These are perfect for late-night study sessions! Super cheap to make and taste like something you’d get from a fancy café.
Finally, something I can enjoy guilt-free with a cuppa.
The crunch factor is addictive
Way better than a bag of crisps.
I even tossed some into a salad for extra crunch—delish
I made a big batch for the family and they were gone in minutes! A healthy snack that actually tastes amazing.