Spicy Roasted Chickpeas

These oven-roasted and spiced chickpeas are a great, guilt-free snacking option that’s packed full of flavour. Super crunchy chickpeas coated in aromatic herbs and spices – they’re guaranteed to please!

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How to Cook

  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.


  • 2 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

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