Chickpeas. If you don’t love ‘em, please do something about that. These little guys are so yummy and versatile and suitable for pretty much anyone with any allergy (unless it’s an allergy to chickpease, obvs). There are sooooooooooooooo many ways you can cook and eat these little nuggets of awesomeness, but sometimes simple is best. And this recipe is about as simple as it gets.




One can chickpeas (drained)

Olive oil



1 tbsp cumin, or more to taste

Cumin-Roasted Chickpeas

A super easy and quick recipe that’s healthy, filling, and naturally gluten- and dairy-free. Cooks up quickly and can be made ahead of time and stored in the fridge ready for salads for the week. Feeds 2-3, or more if used as a side.


  1. First off, get those chickpeas ready. It’s as simple as opening the can and draining them. That’s it.
  2. Spread the chickpeas out on an oven tray. Drizzle them with olive oil. Top with a healthy dose of salt, pepper, and that wonderful cumin.
  3. Roast in the oven at Gas Mark 5 for about 20 minutes or until browned.
  4. Try not to eat the whole tray at once!

These go great with just about anything, from simple green salad to roasted vegetables, but they can also be enjoyed on their own. Chickpeas: gotta love ‘em.

Be sure to share how you find this recipe in the comments below…

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