Roasted Chickpeas on a plate with a dish of paprika, a great high fibre gluten free recipe..



Have you tried Roasted Chickpeas yet? They’re super simple to make and are a high fibre, healthy snack. They’re also a rich source of vitamins and minerals plus are known to improve digestion. For anyone on a gluten free diet it’s important to get lots of fibre so it’s worth the effort to find recipes you enjoy using chickpeas and other legumes.

Legumes and Pulses

For some reason I always need a refresher when it comes to legumes and pulses. It just isn’t a word I ever heard growing up. Legumes are plants whose fruit is enclosed in a pod like fresh beans, soybeans (edamame), peas and peanuts.

Pulses specifically refer to the dried seed of a legume. Dried peas, edible beans (like kidney beans), lentils and chickpeas are all pulses.

You don’t need to remember this but you do need to know they’re all good for you and you should try and eat more of them. I need to eat them more often too. At the end of this post are five recipes in this category that I love.

PIN Roasted Chickpeas for later…

A baking sheet of Roasted Chickpeas sprinkled with paprika.

Get The Tools

All you need to make roasted chickpeas is a baking sheet and some parchment paper.

Organize For Success – Roasted Chickpeas

Minimizing food waste means having lots of ideas to use all the different foods you cook with. Freezing is a good strategy especially when you have an idea of how you’ll use the item you freeze. My first choice is to use up the entire can of anything as soon as I open it. When I find myself with extra chickpeas that’s when I roast them.

I eat roasted chickpeas as a snack, sprinkle them on a salad like croutons or add them to a Mediterranean inspired bowl for lunch or dinner.

Let me know in the comments below how you like to season your chickpeas and what else you do with them.

More Recipes – Chickpeas & Legumes

Click on the (hard to read) text on the image to go to the recipe/blog post.


1 can (19 oz/540 ml) chickpeas, drained and rinsed
1-2 Tbsp extra virgin olive oil
sea salt to taste
seasoning of your choice – paprika, curry powder, cumin, chili powder or anything you like


Preheat oven to 425°F.
Line baking sheet with parchment paper.
Spread chickpeas on a towel and pat dry.
Transfer to baking sheet. Drizzle with olive oil, sprinkle with sea salt and toss.
Bake in preheated oven 25 minutes or until crispy and golden.
Sprinkle additional seasoning on to taste. Eat as a snack, in place of croutons on a salad or as part of a Mediterranean bowl.
Store at room temperature, loosely covered. Best eaten within 2 days.

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