Crunchy Roasted Chickpeas

Prep Time 5 minutes   Cook Time 30 minutes   Rated:

We have been making these quite frequently of late for salads, flat breads, chicken dishes, or soups, so much so, we decided to create it as a recipe in it's own right. I think these little crunchy morsels deserved their own place in the spotlight!

So think croutons without the gluten and use them accordingly. I have to say, they are better than popcorn when snacking as good recipe to use all those stored tinned chickpeas for!

If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.

Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.

Our newest course, (FREE to Insiders) Shelf Control helps you sort out your pantry and fridge!

We have an amazing Lazy Sourdough Bakery course available to do at your own pace online.

Our delicious frosty course, The Whole Scoop Ice Cream course is churning now!




Preheat oven to 220°C. Line a flat oven tray with baking paper.


Drain and rinse chick peas. Pat dry with paper towel. Tip them on to the baking tray.


Drizzle EVOO on the chick peas followed by all remaining ingredients. Mix around with your hand until all the chick peas are coated.


Bake for 20-30 minutes or until browned and crispy.


Store in airtight container in the fridge for up to a month.

More Bites

That's all the recipes!

No more recipes to load