Spicy Roasted Chickpeas

Spicy Roast Chickpeas are a crunchy, high-fibre snack made from oven-roasted chickpeas seasoned with cumin and chilli powder. Inspired by Middle Eastern and Indian flavours, they offer a bold and satisfying bite without spiking blood sugar, making them ideal for diabetics. Easy to prepare and packed with protein, they’re perfect for snacking, topping salads, or serving as a healthy nibble.

Prep Time 5

Cook Time 30

Total Time 35

Servings Portions

Ingredients

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.

Notes

Recipe tips:

Spicy Roasted Chickpeas can be made the day before and stored in an airtight container. If you’d like to serve them warm just reheat in a hot oven for two minutes.

This snack counts as half a portion of fruit and veg

Nutrition