• Makes 2 1/2-3 cups
  • 75 minutes
  • Difficulty Easy
  • 12 Ingredients


This roasted chick pea snack would make a great addition to the kids lunch box or after school snack.

Ingredients (makes 2 1/2-3 cups )

  • 375g chick peas
  • PLAIN:
  • 3 tsp garlic salt
  • 4 Tbsp olive oil or olive oil spray
  • 4 Tbsp olive oil or olive oil spray
  • 1 lime, juiced
  • 3 tsp cumin powder
  • McKenzie's Sea Salt, to taste
  • 2 Tbsp honey or rice malt syrup
  • 1 ½ tsp McKenzie’s cinnamon


  1. Preheat oven to 200C and line a large baking tray with baking paper. Soak chick peas in 3 cups of water overnight. Drain, place in fresh water, bring to the boil and simmer until tender, usually 20-30 minutes. Drain and spread on a single layer on paper towel.
  2. PLAIN VARIETY. Place chick peas in a bowl. Pour in oil and salt and stir to coat the chick peas thoroughly. Spread onto lined baking tray evenly and place in oven.
  3. SPICED LIME VARIETY: Place chick peas in a bowl. Pour in oil, cumin and salt and stir to coat the chick peas thoroughly. Spread onto lined baking tray evenly and place in oven. As soon as the chick peas are cooked, pour over the lime juice, toss to coat and put back in oven for a further five minutes to evaporate the juice.
  4. HONEY AND CINNAMON VARIETY: Add chick peas to a bowl with honey and cinnamon. Place on the prepared tray. Place in oven.
  5. FOR ALL VARIETIES: Cook for 40-45 minutes, checking them regularly and every 15 minutes shake the tray and stir the chick peas to ensure even cooking. The chick peas should be crisp and golden brown. The sugared variety may need 5-10 minutes less cooking time.
  6. Cool chick peas on tray. Serve immediately or store once cold in an airtight container.


When Nutrition Australia unveiled its 'new and improved' healthy food pyramid, legumes was the one food group that appeared twice! Rich in protein, carbohydrates, dietary fibre, minerals and vitamins, these healthy and cost effective vegetables should form part of a daily diet for both children and adults alike. These days, children obesity levels are rising and Australian kids are eating more foods high in fat and sugars. Cleverly incorporating legumes and other healthy vegetables into their daily diet is one way of improving overall health and wellbeing.

  • I love chickpeas. Most of the time i boil them then stir fry with chilli flakes, onion, curry leaves, Then add fresh coconut pieces.


  • These look tasty thanks for sharing.


  • Hmmmmm yum. All great – sweet and savoury!! Yum.


  • Great healthy idea with variations to suit one’s tastes. A very clever idea. Thanks for sharing.


  • Honey and cinnamon. That must taste amazing


  • This is so clever. So it is like eating chips but much healthier version of course. I wonder if you could do the same to peas?


  • What a great idea- I’ll have to try it!


  • Great idea for a healthy snack especially the honey and cinnamon option.


  • I have tried a roasted chickpea recipe and I failed big time they were rocks


  • I love roasted chickpeas. And I am very interested in the honey and cinnamon version!!


  • This sounds rather lovely, thank you.


  • These sound yum. Never mind the kids, these are a great adult snack I think.


  • Must try these – I love chick peas, but never thought of doing this with them.


  • I’m not so sure my kids would like them but I certainly would (and worth a try on them) Will be making these


  • I add daily roast chick peas or roast broad beans to the lunchbox of my kids as a side snack, in case they get hungry. They love it.


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