• 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 them on paper towels to absorb as much of the moisture as possible. Transfer to a baking paper lined baking tray. Roast for 10 minutes.
  2. In a bowl, combine the olive oil, Gregg’s Ground Cumin, Coriander, Rubbed Oregano and salt.
  3. Remove the chickpeas from the oven, transfer to the bowl and toss through the oil mix. Return the chickpeas to the baking tray. Roast for a further 30–35 minutes or until the chickpeas are crisp and golden.

Top Tips

  • This recipe gets the Healthy Pick for Light Meals and Sides.
  • Make sure that the chickpeas are drained and dried thoroughly before roasting to ensure they go crispy.

Made With

Rate and Review

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