• 2 x 400g cans Wattie's Chickpeas in Springwater
  • 1 Tbsp olive oil
  • ¾ tsp Gregg's Ground Cumin
  • ¾ tsp Gregg's Ground Coriander
  • ½ tsp Gregg's Rubbed Oregano
  • ½ tsp salt
  1. Preheat oven to 200°C (fan assisted). Drain the Wattie’s Chickpeas in Springwater and dry chickpeas on paper towels. Transfer to a baking paper lined baking tray. Roast for 10 minutes.
  2. In a bowl combine olive oil, Gregg’s Ground Cumin, Coriander and Rubbed Oregano and salt.
  3. Remove chickpeas from the oven and toss through the oil mix. Return the chickpeas to the oven tray. Continue roasting for a further 30 - 35 minutes until they are crisp and golden.

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2 Ratings

Reviews (2)

sunita's Review | Rating

This would make a healthy and delicious snack. A few grinds of pepper of chilli flakes would add a punch to the dish.

Terri Bridgman's Rating