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Fennel & Paprika Roasted Chickpeas


  • 1 tin chickpeas 
  • 1 tbsp Braggs aminos
  • 1 tbsp nutritional yeast flakes
  • 2 tsp coconut oil
  • 2 tsp ground fennel seeds
  • 2 tsp paprika​
Fennel & Paprika Roasted Chickpeas
06 October, 2015
  • Vegan
  • Vegetarian

Once I baked my chickpeas there was no turning back. By adding spices, the chickpeas get a spark of life and are oh so tasty and an ideal chewy and tasty addition for tossing into salads, in salad wraps, as a healthy satisfying snack. You can also do this with butterbeans. 

In addition, they are a good protein source for plant-based diets. 

Have fun!!!


Preheat the oven to 1800C

Place all the ingredients, except the chickpeas, into a small bowl and combine into a paste, using a spoon. On a parchment-lined baking tray massage the paste over the chickpeas, ensuring you coat all of the chickpeas.

Baking for 30 minutes for a chewy texture and up to 50 minutes for crispy chickpeas. Your oven times may differ. The best way to test is to remove them from the oven after 30 minutes and leave to cool down. If not to your liking bake again for 5 minutes at a time, remove and let cool down until you reach the texture you like. 

We make these regularly as they are just as delicious cold. Great to throw into salads, as a grab n' go snack, let your imagination run wild. Whatever you do don't be like me and eat half of them off the tray. This is the reason we've got into the habit lately of doubling up the quantity. 

Enjoy and remember if you make a batch be sure to send us a pick and let us know if you've found them helpful. 


We both love this and a great alternative to the commercial crisps if you're using them as a treat.