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Pizzalicious Poppers

Popping with flavour, these roasted chickpeas are a delicious snack for school lunches or home! Another great recipe from the Easy Peas-y Cookbook for Kids, a collaboration with GetJoyfull dietitian Emily Mardell.


  • 1 can (19 oz/540 mL) no salt added chickpeas, drained & rinsed (yields 2 cups/500 mL cooked chickpeas)
  • 1 Tbsp (15 mL) canola oil
  • 1 Tbsp (15 mL) Italian seasoning
  • 1/2 tsp (2 mL) garlic powder
  • Salt & pepper to taste


Preheat oven to 375°F (190°C).

Dry chickpeas with paper towel and put in a medium bowl. Gently toss chickpeas with oil and seasonings.

Spread seasoned chickpeas evenly on a parchment-lined backing sheet and place in the oven.

Roast chickpeas for 30 minutes. Bake for another 15-20 minutes, stirring every 5 minutes until golden and crispy. Remove from oven and let cool for 10 minutes.

Store in an airtight container for up to one week.


You can swap chickpeas with any cooked or canned pulse in this recipe. Roasted pinto beans or black beans are equally delicious!

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