Vegan Spiced Chickpeas

These tasty little chickpeas are great served with drinks or sprinkled over a salad for added protein. Be warned, these chickpeas are addictive. They are best eaten the day they are made.

Serves: 4


  • 1tsp ground cumin
  • 1tsp cayenne pepper
  • 1tsp smoked paprika
  • 1tsp sugar
  • 2tbsp olive oil
  • 400g canned chickpeas, drained
  • 1-2tbsp tamari (Japanese sweet soy)


  1. Combine the cumin, cayenne, paprika and sugar in a bowl and set aside. 
  2. Place the oil in a frying pan over medium heat and cook the chickpeas for about 10 minutes until they are golden brown.
  3. Add the spice mixture and toss to combine. 
  4. Drizzle with the tamari, stirring until evenly coated. 
  5. Transfer to a plate and cool to room temperature, tossing occasionally to separate. 
  6. Serve in a cone made from paper.
  7. Enjoy!