Crispy Garlic & Paprika Chickpeas

These crispy garlic and paprika chickpeas are an easy, flavour-packed snack or crunchy topping for soups, salads and lunchboxes.

These crispy garlic and paprika chickpeas are simple to make and full of flavour. Enjoy them as a crunchy snack, sprinkle them over salads and soups, or add them to lunchboxes for an easy fibre and protein boost.

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Ingredients

1 x 400g tin chickpeas, drained and rinsed

1 tbsp olive oil

1 tsp smoked paprika

½ tsp garlic granules

Pinch of sea salt

Freshly ground black pepper

Method

Preheat the oven to 200°C (180°C fan) or air fryer to 200°C

Pat the chickpeas dry with kitchen paper, removing any loose skins if you have time.

Toss with the olive oil, paprika, garlic granules, salt and pepper until evenly coated.

Spread onto a baking tray in a single layer.

Roast for 40-50 minutes or air fry for 15-20 minutes, shaking the tray halfway through, until crisp and golden.

Ovens vary so cook for a bit longer if they are still quite soft

Leave to cool for 5-10 minutes to crisp up even more.