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Crunchy Baked Chickpeas

That can of chickpeas sitting in your cupboard has been hiding an amazing secret. A plant-based power protein, baked in the oven, chickpeas transform into a crispy, salty, savoury snack. So easy to eat by the handful. So addictive.

This healthy, spicy take on popcorn is really versatile – the baked chickpeas can also be used as an exciting toss-in for a more substantial salad or sprinkled over soup in place of croutons.


2 tsp ghee (or olive oil)

400g tin chickpeas, drained and rinsed

¾ tsp salt

½ tsp freshly ground black pepper

1 tsp sweet smoked paprika

1 tsp dried oregano

Other Seasoning Options

Finely chopped fresh herbs such as rosemary or thyme

Chilli powder

Garam masala



Cayenne pepper


Lemon zest


Preheat oven to 200 degrees C.

Add drained chickpeas to a mixing bowl and toss with ghee and seasonings.

Add seasoned chickpeas to a baking tray.

Baked for 20 minutes or until the chickpeas are slightly crispy and golden.

While baking shake the tray regularly to prevent the chickpeas from sticking to the bottom.

Enjoy your healthy snack!

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