Crispy Chickpeas

Crispy Chickpeas

Serves: 4+


 “True confession time: I’m addicted to these crispy chickpeas. I put them in salads and in soups like Roasted Butternut Squash Soup, and I’ll nibble on them by the handful. They’re also a great way to add nut-free crunch to recipes for peeps with nut allergies.” Heather Crosby, YumUniverse.




  • 3 cups chickpeas, cooked (3/4 cup dry)
  • 1 tbsp coconut oil or avocado oil
  • 1 tsp paprika
  • 2 tsp lime juice
  • 2 tsp garlic, minced
  • 1/2 tsp sea salt
  • Black pepper to taste




  1. Preheat oven to 325°F. (170°C/150°C fan, Gas Mark 3)
  2. Toss all ingredients in a bowl, spread out chickpeas on parchment-lined cookie sheet, and bake 40 – 55 minutes. At the 20-minute mark, remove baking sheet and shuffle the chick peas around the pan with a fork to help them cook evenly. Pop ’em back in the oven to finish up.
  3. Remove from oven and let them cool on the baking sheet. Try not to burn your fingers when you grab for a few samples right away. “psst! Play around with this recipe. Try herbs, Taco Seasoning, or make them sweet with cinnamon and can sugar. Try using cooked lentils instead of chickpeas — they’re especially tasty with pepper, garlic, and lemon.”


Recipe reproduced with permission from YumUniverse by Heather Crosby, published by BenBella Books, Inc.



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