Spicy baked chickpeas recipe

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serves: 8
Skill: easy
Cost: cheap
Prep: 5 min
Cooking: 15 min

Nutrition per portion

Calories 71 kCal 4%
Fat 4.4g 6%
  -  Saturates 0.6g 3%
Carbohydrates 5.7g 4%
  -  of which Sugars 0.2g 0%
Protein 2.6g 5%
Salt 0.63g 11%
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  • These spiced chickpeas make a delicious alternative to the usual bowls of nuts and crisps that are usually served up with pre-dinner drinks, and they’re much healthier too!

    To make these spicy baked chickpeas, all you need is a single can of chickpeas.

    Available in almost all supermarkets for just pennies, chickpeas are a staple to always have stocked up in your cupboard.

    But chickpeas aren’t just a cheap and super versatile additional to any meal. They also pack a good hit of protein, zinc and fibre in every portion, and even count towards your 5 a day. All you need is a dash of cayenne, a dusting of cumin, a pinch of garlic and a sprinkle of salt, and you can turn the humble chickpea into a tasty, crunchy nibble that’s definitely worthy of a space on your next party table.

    If you haven’t got fresh herbs and spices for these spicy baked chickpeas, no problem! Just used dried ones.


    • 400g tin chickpeas
    • 1tsp cayenne pepper
    • 1tsp garlic powder
    • 1tsp cumin
    • 1tsp salt
    • 2tbsp olive oil


    • Pre-heat oven to 175°C/345°F/Fan 160°C/Gas Mark 4.

    • Drain and rinse the chickpeas, then leave to dry on a sheet of kitchen roll.

    • Measure out the salt and spices into a small bowl and stir to combine.

    • Drizzle a baking sheet with the olive oil. Transfer the dried chickpeas onto the tray and shake so that they roll around and become coated in the oil.

    • Sprinkle over the spice mix and repeat the shaking process until each chickpea has an even coating of salt and spice.

    • Bake for 40-45 minutes, shaking the tray regularly to turn the chickpeas and prevent burning.

    • Leave to cool for 5-10 minutes, and serve warm.

    Top tip for making Spicy baked chickpeas

    The chickpeas are best served warm, but they will keep in an airtight container for 2-3 days if you do have any left over.

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