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Crunchy Chickpeas

Makes: 1 bowl

The ultimate protein and plant powered snack that's perfect for on the go, in the office, school lunch boxes and even as a crunchy topping for your meals.

I know we know by now that I am obsessed with chickpeas in all their forms. They really are one of my favourite plant foods. They're a great source of fibre and protein plus they're packed with vitamins and minerals too. They're super versatile and I love them as a quick snack but they also work well as a gluten free crouton for salads or a crunchy topping on loaded hummus plates, falafel bowls, grain bowls, soups, toast and even as a garnish for an extra bit of crunch and protein punch on your favourite dish!

Let’s make these babies ☺


  • 3 cups cooked chickpeas (about 2 tins of chickpeas and remember to save the liquid of tin chickpeas if using organic ones to use in vegan mayo's, sauces and desserts)

  • Generous glug of olive oil

  • Generous pinch of garam masala rub

  • Generous pinch of sweet smoked paprika

  • Generous grinding of pink Himalayan salt and black pepper


1. Place the cooked chickpeas (make sure they are dry with no liquid) in a bowl, add the olive oil, spices, salt and pepper. Mix well.

2. Transfer to a lined baking tray or Air-fryer basket - I find them more crunchy if they are air-fried versus baked. They can be air-fried for 15-20 minutes on 200C or baked for 30 minutes at 200C. So quick, so easy, so delicious. Enjoy!


Recipe by Mira Weiner

Photography by Mark Chipps


With love,




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