Take your humble tin of chickpeas to the next level with this easy-as roasted smokey chickpeas! As a source of plant-based protein and dietary fibre, this crunchy snack is a delicious option when you’re after a little something in between main meals.

A big thank you to talented Aussie-based food stylist and photographer Sally O’Neil for sharing this scrummy recipe with us. Sally runs the popular health and wellness platform, The Fit Foodie, and created Fit Mixes, who sell a DIY all-natural protein ball mix. She is the author of Love Move Eat (Bauer Media, 2017), a guide to living your best life, and is currently a nutrition undergraduate. For more on Sally, head to her Instagram here.

Serves 3

1x 400g can chickpeas, drained
A spray of olive or coconut oil
2 tsp smoked paprika
A pinch of salt


  1. Preheat the oven to 200 degrees Celsius.

  2. Drain chickpeas, pour into a sieve, rinse until the water runs clear and then pat chickpeas dry.

  3. Spread chickpeas over a baking tray. Using oil, generously spray until evenly covered.

  4. Sprinkle the smoked paprika and salt over chickpeas. Toss well until evenly coated.

  5. Oven-roast for 30-50 minutes until golden brown.

Allow to cool before storing in a glass jar.
Substitute the paprika with another of your favourite spices. You could even try a sweet option with cinnamon powder!

Per serving
Protein: 9.4g
Carbohydrates: 21.5g
Dietary fibre: 8.5g
Sugars: 5.3g
Fat: 3.9g

  • The protein and fibre content of chickpeas help assist with appetite regulation. Protein and fibre together has been shown to work synergistically to slow digestion, and aid feelings of fullness (1) (2).


  1. Lattimer JM, Haub MD. Effects of dietary fiber and its components on metabolic health. Nutrients. 2010;2(12):1266-89.

  2. Pesta DH, Samuel VT. A high-protein diet for reducing body fat: mechanisms and possible caveats. Nutr Metab (Lond). 2014;11(1):53. Published 2014 Nov 19. doi:10.1186/1743-7075-11-53