Cooking advice
Crispy roasted chickpeas for bowls and salads
Cooked chickpeas can make an excellent crunchy topping for rice bowls, soup and salad. Removing moisture before roasting matters more than a fancy spice mix.
What you need: 1 tin cooked chickpeas, 1 tbsp oil, smoked paprika, cumin and a pinch of salt.
How to do it
- Drain, optionally rinse and pat the chickpeas thoroughly dry.
- Toss with oil, spread in one layer and roast at 200°C for around 25–35 minutes.
- Add spices that burn easily near the end or just after roasting.
- Serve promptly; as chickpeas absorb moisture they will gradually lose their crunch.
Common mistake
Putting wet chickpeas into the oven slows browning.
Quick tip
Scatter crunchy chickpeas over creamy pumpkin soup for contrast.