Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 08/02/2025. See terms.
Join now
Photo of Spice-roasted chickpeas and seeds by WW

Spice-roasted chickpeas and seeds

1
Points® value
Total Time
35 min
Prep
5 min
Cook
30 min
Serves
4
Difficulty
Moderate
When you bake chickpeas they turn into little golden crispy gems. Just mix them with a little spice and some oil then pop in the oven…it’s that easy!

Ingredients

Canned chickpeas, rinsed and drained

1 400g can

Smoked paprika

1 tsp

Dried chilli flakes

¼ tsp

Ground cumin

½ tsp

Pepitas

1 tbs, (pumpkin seed kernels)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven 180°C. Line a large baking tray with baking paper. Place chickpeas on a plate lined with paper towel. Set aside to drain for 20 minutes.
  2. Place chickpeas in a medium bowl. Add paprika, chilli and cumin and toss to coat. Spread chickpeas over prepared tray and lightly spray with oil.
  3. Bake for 20 minutes, stirring halfway through cooking. Add pepitas and stir to combine. Bake for a further 10 minutes or until chickpeas are golden and crisp. Cool completely on tray before serving.

Notes

COOK'S TIP: It is important to drain chickpeas well to ensure they are crisp once roasted. Before placing them in the bowl with spices, pat with extra paper towel to remove any excess moisture if necessary. TO STORE: Roasted chickpeas and seeds mixture will keep in an airtight container for up to 3 days.

You might like

You might like