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Photo of Spice-roasted chickpeas and seeds by WW

Spice-roasted chickpeas and seeds

1 - 2
PersonalPoints™ per serving
Total Time
55 min
5 min
30 min
When you bake chickpeas they turn into little golden crispy gems. Just mix them with a little spice and some oil then pop in the oven…it’s that easy!


Canned chickpeas, rinsed and drained

1 400g can, (1x400g can)

Smoked paprika

1 tsp

Dried chilli flakes

¼ tsp, dried

Ground cumin

½ tsp


1 tbs, (pumpkin seed kernels)

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray with baking paper. Place chickpeas on a plate lined with paper towel. Set aside to drain for 20 minutes.
  2. Combine chickpeas, paprika, chilli and cumin in a medium bowl. Spread chickpeas over the prepared tray and lightly spray with oil.
  3. Bake for 20 minutes, stirring halfway through cooking. Add pepitas and stir to combine. Bake for 10 minutes or until chickpeas are golden and crisp. Cool. Serve.


TIPS: It is important to drain excess moisture from chickpeas to ensure they are crisp once roasted. Store mixture in an airtight container for up to 3 days.