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Homemade Roasted Chickpeas

Rob Hobson
Article written by Rob Hobson

Date published 27 October 2025

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Crunchy and savoury roasted chickpeas. A quick, wholesome snack that is naturally high in fibre and protein.

Serves 1 25 mins Vegan 130kcal 5g fibre

Ingredients

  • 30g cooked chickpeas (from tin or batch cooked)
  • ½ tsp olive oil
  • Pinch of sea salt
  • Optional spices: smoked paprika, cumin, or chilli powder

Method

  1. Preheat the oven to 200°C or 180°C fan. Line a small tray with parchment paper.
  2. Pat the chickpeas dry with kitchen paper for extra crispiness.
  3. Toss with olive oil, salt, and any spices of your choice.
  4. Spread on the tray and roast for 20 to 25 minutes, shaking halfway, until golden and crunchy.
  5. Allow to cool slightly before serving.

Serving and storage

Tip: Best eaten fresh from the oven. Store leftovers in an airtight jar at room temperature for up to two days.

Nutrition tip: Chickpeas are an excellent plant source of protein and fibre but can be low in iron. If your diet is light on iron rich foods, consider a gentle iron supplement to support energy and immunity.

IronCare pack

IronCare®

For healthy blood, energy and immunity | 14 mg iron | Stomach friendly complex | Added B vitamins | Easy swallow | Vegan friendly

  • 14 mg gentle iron per tablet
  • With B vitamins to reduce tiredness
  • Vegan friendly and easy to take
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Rob Hobson

About Rob Hobson

Rob Hobson MSc RNutr is an award-winning registered nutritionist (AFN) and sports nutritionist (SENR) with over 15 years of experience. He founded London-based consultancy RH Nutrition, and has degrees in nutrition, public health nutrition and sports nutrition.

robhobson.co.uk