Dukkah-Crusted Roasted Chickpeas
Shatteringly crisp oven-roasted chickpeas tossed in toasted dukkah — vegan, no added sugar, all crunch.
Best for high protein · high fibre · steady blood sugar
This is the snack that finally cured me of buying flabby, half-crisp chickpeas from a bag. The trick is patience and a properly dry chickpea: roast them naked first so they blister and hollow out, then coat in a homemade dukkah of toasted cumin, coriander, sesame and hazelnut so the spices don't scorch. What you get is protein and fibre you can eat by the handful, with real Middle Eastern backbone and not a grain of sugar in sight.
Ingredients
- 480 g chickpeas , rinsed and patted very dry
- 30 ml olive oil
- 10 g ground cumin
- 10 g coriander seeds
- 20 g sesame seeds
- 30 g blanched hazelnuts
- 3 g smoked paprika
- 4 g fine sea salt
- 2 g Aleppo pepper or chilli flakes (optional – can be omitted)
Instructions
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1
Heat the oven to 200°C fan. Spread the dried chickpeas in a single layer on a large tray — no oil yet — and roast for 25 minutes, shaking the tray twice. Drying them out first is what gives you a hollow, crackly interior instead of a chewy one.
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2
Meanwhile make the dukkah: toast the cumin and coriander seeds in a dry pan over medium heat until fragrant, about 2 minutes, then add the sesame seeds and hazelnuts and toast 2 minutes more until golden. Cool slightly, then pound in a mortar or pulse to a coarse rubble — you want texture, not powder. Stir in the smoked paprika, salt and Aleppo pepper.
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3
Pull the tray out, drizzle the chickpeas with the olive oil and toss to coat, then scatter over half the dukkah and toss again. Return to the oven for 10–12 minutes until deep golden and crisp. Watch closely at the end — the sesame and nuts catch fast.
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4
Tip the hot chickpeas into a bowl, toss through the remaining dukkah, and taste for salt. Eat warm for maximum crunch, or cool completely and store airtight for up to 3 days — reawaken any softness with 5 minutes back in a hot oven.