Spiced Roasted Chickpeas

Prep time:
5 mins
Cook time:
20 mins
Total time:
25 mins


1 can chickpea (400 grams) rinsed and drained

1/4 cup olive oil

2 teaspoon lemon juice

1 teaspoon freedom spice blend

1 1/2 teaspoon dish delicious spice blend

salt according to your taste

Roasted spice chickpeas recipe

Do you crave for a good recipe for a crunchy, flavorful roasted chickpeas ? If the answer is yes then I am sure this recipe is going to be your favorite one very soon. These spiced roasted chickpeas are protein and fiber packed vegan snack and can be used in pretty much any dishes you like, from salads to soups or just munch them as tasty little nibbles sitting in front of your TV. These snacks will surely make you feel good about munching and using them in all sorts of recipes. Using Freedom Spice blend and Dish delicious spice blend not only brings a unique flavors to this recipe but also saves your time in kitchen. You don’t have to collect millions of spices to create an amazing recipe now. You have everything in your pantry to impress your family and friends now. Don’t forget to share your feedback once you make these.


Preheat oven to 280 degree C

Drain chickpeas using a colander and rinse them under runny water until water runs clean, let it sit in for about 10 minutes to dry.

Pour chickpeas in a roasted tray, add freedom spice blend, dish delicious spice blend, salt, lemon juice and olive oil. Mix well.

Spread them so that they are all in a single layer, choose to add more spices if this quantity isn’t enough for you, I like to keep it less as it gives me an opportunity  to pair them with any dish I want to in this case.

Bake for 20 to 25 minutes on 180 degree stirring halfway through the cooking time. If you want crispy then keep it bit longer until chickpeas turn crunchier.

Keep an eye out in between to avoid chickpeas from burning or getting over roasted

Once done, let it cool completely, store in an airtight container unto 1 or 2 weeks  or choose to use them straight away


Tip number 1 – If you are using these chickpeas for salad or serving it with meals then don’t pat dry them with towel or paper napkin , if you do so then you end up getting crispy textured chickpeas . So choose this step as per the requirement of the dish you are going to make

In this recipe I did not pat dry chickpeas as you can visibly see in the image they don’t look very crispy. In my Jacket potato recipe I have used them as a topping and I didn’t wanted a crispy texture .

Tip 2 – While making this recipe, make sure not to use too much olive oil as it might not bring the right texture, just add enough where spices gets well coated

You can add bit more if you find 1/4 cup is not enough as every can of chickpeas are different in sizes so it may vary. I used Ceres Organics for this recipe

Tip 3- You can use  1teaspoon of coconut sugar or 2 table spoon maple syrup , if you want sweet and tangy flavored chickpeas.

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