Roasted Chickpeas with Pea
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my go to recipes when I want something wholesome but don't have much time. Roasted chickpeas with peas come together in less than an hour and deliver such satisfying, crispy bites packed with protein and fiber. Chickpeas are nutritional powerhouses that keep you full for hours, making this the perfect snack or light meal. The beauty of this dish is how simple it truly is, plus the ingredients are budget friendly staples you likely already have on hand. A few warm spices and bright lemon juice transform these humble legumes into something absolutely delicious that your whole family will enjoy.
Ella x
Ingredients
- 2 cans (15 oz each)canned chickpeas(drained and patted dry)
- 355 mlfrozen peas(thawed)
- 3 tablespoonsolive oil
- 1½ teaspoonssmoked paprika
- 1 teaspoonground cumin
- 1 teaspoongarlic powder
- 1 tablespoonlemon zest
- 2 tablespoonsfresh lemon juice
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 1 tablespoonfresh thyme(chopped)
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Tip: Patting the chickpeas completely dry ensures maximum crispiness during roasting.
- 2
In a large mixing bowl, combine the dried chickpeas with olive oil and toss until evenly coated.
Tip: Don't skip the drying step—moisture is the enemy of crispy roasted chickpeas.
- 3
Add smoked paprika, cumin, garlic powder, sea salt, and black pepper to the chickpeas. Toss well to distribute the spices evenly throughout.
- 4
Spread the seasoned chickpeas in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through cooking, until golden and crispy.
Tip: Listen for the chickpeas to rattle in the pan—this indicates they're reaching optimal crispness.
- 5
While the chickpeas roast, warm the thawed peas in a small pan over medium heat for 3-4 minutes until heated through. Season lightly with salt and pepper.
- 6
Remove the roasted chickpeas from the oven and transfer them to a serving bowl. Add the warm peas immediately while the chickpeas are still hot.
Tip: Adding warm peas to hot chickpeas helps them absorb the flavors better.
- 7
Drizzle the lemon juice over the mixture and sprinkle with lemon zest and fresh thyme. Toss everything together gently but thoroughly.
Tip: The acid from the lemon brightens all the spices and prevents the snack from tasting one-dimensional.
- 8
Taste and adjust seasonings as needed. Serve warm or at room temperature in individual bowls or as a shareable snack.
Tip: This dish keeps well in an airtight container for up to 3 days, making it ideal for meal prep.
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