Red pepper and Garlic roasted chickpeas.

Crispy Chickpeas

Use as a snack or on a salad, chickpeas are a good source of manganese and folate. They are also a very good source of magnesium, iron, copper, potassium, and thiamin.


  • 2 cups canned chickpea 400 g, drained, rinsed and dried
  • 2 tablespoons olive oil
  • 1 clove garlic minced
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon black ground pepper
  • ½ teaspoon kosher salt


  1. Preheat the oven to 350°F (180˚C). Line a baking sheet with parchment paper.
  2. Combine the chickpeas, olive oil, garlic, red pepper flakes, black pepper, and salt in a large bowl and toss to coat.
  3. Transfer the chickpeas to the baking sheet and bake until golden and crisp, 40-45 minutes, shaking halfway through cooking.

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