Roasted Chickpeas 4 Ways 

Roasted Chickpeas 4 Ways – when you can’t decide on one flavour then why not make them all at once! 🙂

These roasted chickpeas are so yummy and make such healthy and nutritious snacks / lunchbox for toddlers or for the whole family. They are 100% refined sugar free, dairy free and packed with high protein, and still taste really good cool the day after if kept in an airtight container. 

We’ve swapped our usual movie snacks at home from crisps/ chips or chocolate to these. 

Where possible, buy organic chickpeas in tin. The ingredients should only be water and salt. If you decide to cook them yourself, then make sure that you soak them for at least 24 hrs, then cook on low heat for 3 hours or until completely cooked and very soft inside.  

Sometimes we like them salty and sometimes sweet and these 4 flavours are our favourite at the moment. 

  1. Garlic & Dill
  2. Honey, Cinnamon & Nutmeg
  3. Cheese & Chilli (optional) – I used nutritional yeast instead of real cheese. 
  4. Maple & Cinnamon 

    Ingredients 

    • 1 tin of organic chickpeas – 400 g yields 1.5 cup 
    • 1/2 tbps olive oil
    • sea salt to taste
    • 1/2 – 1 tsp garlic powder 
    • 1/2 tsp dried dill 
    • 1.5 tsp cinnamon 
    • 1/8 tsp ground nutmeg 
    • 1 tbsp nutritional yeast 
    • 1/4 tsp chilli flakes (optional)
    • 1/2 tbsp honey 
    • 1/2 tbsp maple syrup 

      Method

      You’ll need 4 bowls to prepare these. 

      1. Preheat the oven to 200°C / 400°F.
      2. Rinse the chickpeas (from tin) in water thoroughly. Dry them with a kitchen towel. 
      3. Split the chickpeas into two portions in two separate bowls.  In one bowl, add olive oil and sprinkle with sea salt and mix until well combined. In the second bowl add cinnamon and mix until well combined.  
      4. Now split the two bowls again, you should now have four bowls. 
      5. See the mixture and method for each combination below.
      6. Line a parchment paper over a large baking tray and pour over each portion. Bake for 15-20 minutes, turn every 5-10 minutes, especially the honey and maple combos. Try to move the honey and maple over the chickpeas when turning them. They are done when crispy on the outside and soft inside. They get crispier when cooled. Don’t over bake them as they will turn dry and hard. 

        Bowl 1: Garlic & Dill

        • 1/2 tsp garlic powder 
        • 1/2 tsp dried dill or other herb of choice 
        • Mix until well combined with a spoon

          Bowl 2: Honey, Cinnamon & Nutmeg

          • 1/2 tbsp honey (add more if you want a sweeter taste) 
          • 1/8 tsp ground nutmeg 
          • Mix until well combined with a spoon
          • Cinnamon  (sprinkle more at the end)

          Bowl 3: Cheese & Chilli (optional to add chilli)

          • 1 tbsp nutritional yeast  (they do taste very cheesy) 
          • 1/4 tsp chilli flakes
          • Mix until well combined with a spoon

          Bowl 4: Maple & Cinnamon 

          • 1/2 tbsp maple syrup  (add more for a sweeter flavour)
          • Mix until well combined with a spoon
          • cinnamon (sprinkle more at the end)

          Enjoy!

          Kat xx

          Ps.  If you make any of the combo, please tag me on your post/caption on Instagram @katsdeliciouskitchen 

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