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October 2016 Issue
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Chickpea crunchies

These crunchy snacks taste fantastic; you can mix up the spices to create different flavours. At meal time, they can be sprinkled over soups and curry or added to a scroggin mix.

Makes 2 cups
Prep time 5min
Cook time 35min
Cost $5

2 cups cooked chickpeas (or tinned)
½ tsp garlic powder
1 tsp ground turmeric
1 tsp smoked paprika
1 tsp salt


Preheat oven to 190℃ and line a small baking tray. Make sure chickpeas are rinsed and drained well. Place in a mixing bowl and combine with spices and salt, tossing well to cover the chickpeas.

Spread in an even layer on tray and bake for 30-40min, stirring every 10min until the chickpeas are golden, crunchy and have no moisture left inside them.

Remove from oven and allow to cool before transferring to an airtight container.