Today I have a delicious healthy snack idea for you – these easy garlic and herb roasted chickpeas are really easy to prepare and delicious eaten at any time of day!
These yummy crispy chickpeas make a great nut-free snack alternative for lunch boxes and are perfect for after school snacks too. This recipe is also gluten free, dairy free and vegan, so a very allergy friendly snack!
Did you know that chickpeas count towards your 5 a day? They are a fantastic source of protein and fibre too, they really are a super food!
I used 2 tins of chickpeas for this recipe as these crunchy roasted chickpeas are always popular in our house, but you can easily halve the recipe to make a smaller batch if preferred.
Easy Garlic & Herb Roasted Chickpeas
Ingredients:
- 2 x 400g tins chickpeas
- 2 Tbsp olive oil
- 1 tsp garlic granules
- 1 tsp Italian herb seasoning
- pinch salt (optional)
Method:
Preheat the oven to 200°C (Gas mark 6/400°F). Drain the chickpeas, tip them into a bowl and pat with kitchen roll until dry.
Once dry, tip the chickpeas onto a large non-stick baking tray, pop them in the oven and dry bake for 15 minutes.
Take the tray out of the oven and pour the part-roasted chickpeas into a clean bowl.
Add the olive oil, garlic granules, herb seasoning and salt if using.
Mix well with a spoon to make sure that the chickpeas are all completely coated, then tip the chickpeas back onto the tray and return to the oven to bake for 15 more minutes, shaking half way through, until golden and crispy.
Leave to cool before serving.
To store, cool completely then keep in an air-tight container for 2-3 days. They will become less crispy over time, but will still taste delicious!
For more easy and healthy snack ideas and recipes, check out the snack ideas for kids section here on the Eats Amazing blog or pop over and follow my Healthy Snack Ideas Pinterest board for fresh and seasonal inspiration all the year around!
Grace
These easy garlic & herb roasted chickpeas make a great healthy snack and a perfect nut-free snack idea for lunch boxes too. Gluten free, dairy free and vegan recipe.
- 2 x 400g tins chickpeas
- 2 Tbsp olive oil
- 1 tsp garlic granules
- 1 tsp Italian herb seasoning
- pinch salt optional
- Preheat the oven to 200°C (Gas mark 6/400°F). Drain the chickpeas, tip them into a bowl and pat with kitchen roll until dry.
- Once dry, tip the chickpeas onto a large non-stick baking tray, pop them in the oven and dry bake for 15 minutes.
- Take the tray out of the oven and pour the chickpeas into a clean bowl.
- Add the olive oil, garlic granules, herb seasoning and salt if using.
- Mix well with a spoon to make sure that the chickpeas are all completely coated, then tip the chickpeas back onto the tray and return to the oven to bake for 15 more minutes, shaking half way through, until golden and crispy.
- Leave to cool before serving.
To store, cool completely then keep in an air-tight container for 2-3 days. They will become less crispy over time, but will still taste delicious!
Love this recipe idea? Why not save it to Pinterest so you can easily find it again!
Alex stannard says
I used to buy a brand (Garbanzo) from a local health food outlet. I haven’t seen them for a year or so and they were garlic and herb infused. I loved them but they were VERY hard and tough on the teeth. I found your recipe 2 days ago and just had to make them. Wow! Just delicious and perfect, a nice crunch but they aren’t teeth breakers. Thankyou for this delicious recipe!
Grace Hall says
I’m so pleased you enjoyed the recipe!