Protein powerhouse chickpeas, covered in a smoky, spicy harissa coating and roasted until addictively crunchy and deliciously fragrant….

These crunchy little nuggets of yumminess make a perfect healthy snack, but also an insanely delicious protein hit for your lunch or dinner. The harissa coating adds an aromatic spiciness, ensuring an abundance of flavours in each mouthful.

I have a bit of an obsession with harissa, a spicy north African paste that can be used for adding to sauces, soups, rice dishes, just about anything in fact. It is has quite a spicy kick, so in this recipe I have advised varying the amount according to your chilli tolerance level! The great thing about harissa is that it’s not just spicy heat, it has so much flavour too from garlic, red peppers and spices, all in one hit.

Harissa chickpeas serve bowl no spoon

Incredibly easy to make these chickpeas will last for 2-3 days in the fridge, that is providing you can stop yourself from picking at them. My favourite way to serve them is with lots of green veggies, avocado, and some roasted sweet potato. This is a fantastic flavour and texture combination, consequently sitting slap bang in the middle on the nutritional balance scales.


Spicy Harissa Roasted Chickpeas


  • 400g tin Chickpeas, drained
  • 2-3 heaped Tsp Harissa  (My favourite is Al’Fez)
  • 1 Tbsp Olive Oil
  • Salt & freshly ground Black Pepper

Harissa chickpeas ingredients


Preheat oven to 160°C Fan, and line a baking tray with baking paper.

To a bowl add the spicy harissa and olive oil, and mix together well..

Add the chickpeas to the bowl, season and give a good stir to coat well in the delicious dressing.

Tip the coated chickpeas onto the prepared baking sheet, and spread out evenly to ensure they go nice and crispy.

Harissa chickpeas uncooked tray

Cook for approx. 30-40 minutes, depending on your desired crispiness.

Finally, remove from oven, and leave to cool on tray.

Harissa chickpeas cooked tray

Fiona Lyne

Leave a Reply

Your email address will not be published. Required fields are marked *