Oven-roasted chickpeas that crunch like crisps but bring plant protein and fibre instead of empty calories. The snack bowl for film nights that does not wreck the training week.
5 minPrep
30 minCook
35 minTotal
4Serves
Crispy Roasted Chickpeas
by · Easy
Vegan
Source of protein
High fibre
Low sugars
Source of iron
Free from every allergen we track.
Oven-roasted chickpeas that crunch like crisps but bring plant protein and fibre instead of empty calories. The snack bowl for film nights that does not wreck the training week.
5 minPrep
30 minCook
35 minTotal
4Serves
Nutrition
Per serving · 87.5 g
199kcal830 kJ
Protein9.23 g18%
Carbohydrate31.2 g12%
Net carbs †19 g
Sugars1.59 g2%
Fibre12.2 g
Fat6.9 g10%
Saturates0.87 g4%
Salt †0.76 g13%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.
Before you start
You'll need
baking pan
mixing bowl
oven
Preheat the oven to 200 C (390 F).
Ingredients
Quantities scale automatically · metric units (change in profile)
15 ml
Olive oil
1 pinch
Common salt/table salt
2 g
Cumin seed
3 g
Paprika
1 pinch
Sumac (optional)
1 pinch
Pepper black, dried
480 g
Chickpea mature, canned, drained
1 pinch
Onion powder
1 pinch
Garlic powder
Instructions
1
Pat the chickpeas completely dry, then toss them in a mixing bowl with the olive oil, garlic powder, onion powder, salt and black pepper. The paprika and ground cumin go into the bowl too; a pinch of sumac after roasting is a good finish.
2
Spread them in a single layer on a baking pan and roast in the oven at 200 C for 25-30 minutes, shaking the pan halfway, until deeply golden and crisp.
3
Cool for 5 minutes before eating — they crisp up further as they cool.
Notes
They are crispiest on the day they are made. Dry the chickpeas very well before roasting — moisture is the enemy of crunch.
Before you start
You'll need
baking pan
mixing bowl
oven
Preheat the oven to 200 C (390 F).
Ingredients
Quantities scale automatically · metric units (change in profile)
15 ml
Olive oil
1 pinch
Common salt/table salt
2 g
Cumin seed
3 g
Paprika
1 pinch
Sumac (optional)
1 pinch
Pepper black, dried
480 g
Chickpea mature, canned, drained
1 pinch
Onion powder
1 pinch
Garlic powder
Instructions
1
Pat the chickpeas completely dry, then toss them in a mixing bowl with the olive oil, garlic powder, onion powder, salt and black pepper. The paprika and ground cumin go into the bowl too; a pinch of sumac after roasting is a good finish.
2
Spread them in a single layer on a baking pan and roast in the oven at 200 C for 25-30 minutes, shaking the pan halfway, until deeply golden and crisp.
3
Cool for 5 minutes before eating — they crisp up further as they cool.
Notes
They are crispiest on the day they are made. Dry the chickpeas very well before roasting — moisture is the enemy of crunch.
Nutrition
Per serving · 87.5 g
199kcal830 kJ
Protein9.23 g18%
Carbohydrate31.2 g12%
Net carbs †19 g
Sugars1.59 g2%
Fibre12.2 g
Fat6.9 g10%
Saturates0.87 g4%
Salt †0.76 g13%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.