Chickpea Nibbles

A simple, healthy substitute to chips

Chickpea nibbles are a filling, healthy substitute to chips. Chickpeas are a good source of protein and fibre, making them filling, and with all the spices they become tasty distraction to nibble on as well as a good source of nutrients. As can be seen here, the spices that we are using are packed full of nutritional benefits for our bodies and add flavour to what would be boring old chickpeas. The way we cook them also adds a wonderful texture where they become hard around the outside but soft and filling in the middle. This snack can be eaten after cooking or stored for later.

Time: 15-20mins


  • Can of chickpeas (precooked)
  • Spices:
    • Paprika
    • Turmeric
    • Cayenne Pepper
    • Ginger
  • Salt
  • Dried Rosemary
  • Olive Oil

RIMG0046Rinse the chickpeas and put them in a frying pan at full heat. No oil is needed here, but keep the chickpeas moving to stop them sticking and burning. After 7-10 minutes they will start to become crisp and golden. At this point remove them and place them in a bowl for flavouring.


RIMG0056In the bowl, add the mixture of spices in proportions of your desire. I used mostly paprika, some turmeric, a little cayenne pepper (I’m not such a big fan of spicy things) and a little ginger before adding some chopped, dried rosemary. It doesn’t require much, just enough to make sure all of the chickpeas will be lightly coated. Then add a pinch or two of salt and olive oil to lightly coat everything again (It doesn’t take much). The oil will help the spices coat and stick to the chickpeas as well as crisping them up a little.

RIMG0067Mix it all together, taste and season to your preferences, and once it is perfect, throw it all back in the pan on full whack. Keep stirring them so that they don’t burn and after about two minutes they will be start to become really golden, meaning that they are ready. Now take them off the heat and leave to cool a little before serving, otherwise put them in a jar once cooled to save for later.

Bon appetit!

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