Roast Chickpeas with Vegetables

This is such a straightforward idea – but oh were these roasted chickpeas and vegetables well received! Seriously, when your guests are picking them off the baking tray before they even get to the table – you know you’re on to a winner! 😀

I almost put these in the ‘back to basics’ series as they don’t really need a recipe, but as roasted vegetables are already there, and I was asked how I made these chickpeas, I decided they were worthy of a recipe! 🙂



You can of course use any vegetables, but I chose red, yellow & green peppers, courgettes, aubergines and onions. YUMMY! 😀

I also did something I’ve never done before and it worked perfectly! I had cooked a loaf of bread with a tray of water in the bottom of the oven for steam and I left this in there when cooking the chickpeas. This resulted in lovely soft chickpeas, plump and full of flavour, without them drying out and going crunchy! I would fully recommend doing this – although of course you don’t have to! 😛

We ate these with rice, but they are great added to soup, or just eaten on their own! 🙂

What recipes would you like to see us create next? (we’re currently working on a shortbread recipe!) Do you prefer Sweet? Savoury? Spicy? Seasonal? Maybe you’d like to see something related to the ‘Life’ in Life Diet Health such as something topical like ‘how to use less plastic’ or ‘natural ways for cleaning’ or maybe you’d like an article about ‘how to reduce stress’ or ‘how to talk so your children will listen’! 😀 We love chatting with you, so don’t be afraid to write in the comments below! ?  Comment on this recipe, suggest a recipe or topic, ask a question or just say hello! ?

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Speak soon!

Laurena x

Roasted Chickpeas with Vegetables

Plump juicy chickpeas and roasted vegetables in flavoursome spices!

Course: Main Course
Keyword: chickpeas
Created by:: Laurena @LifeDietHealth
  • 1 small aubergine chopped
  • 1 small onion chopped
  • 1/2 medium courgette sliced
  • 1/2 red pepper sliced
  • 1/2 green pepper sliced
  • 1/2 yellow pepper sliced
  • oil of choice (we used coconut)
  • salt to taste
  • black pepper
  • 2 tins chickpeas drained (keep the liquid for something else!)
  • 1 teaspoon cajun spice
  • 1/2 teaspoon garlic granules
  • 1/2 teaspoon paprika
  • a pinch of red chilli flakes
  1. Put all the vegetables onto a baking tray, drizzle with oil, sprinkle with salt and pepper, then massage it all together (yes, dirty fingers)! Spread all the vegetables out so they are in a single layer and roast on a medium heat for 10-20 minutes (they should be just changing colour, not cooked completely).

  2. Loosen the vegetables if necessary, then add the chickpeas. Sprinkle over the cajun, garlic, paprika, chilli and a bit of extra salt and pepper. Gently stir to combine and return to the oven. (At this point if you wish you can place a tin in the oven and fill with boiling water to create steam). 

  3. Cook for a further 10-20 minutes on a medium heat until the vegetables are starting to brown. Transfer to a bowl and serve!

  4. Enjoy!

Tips & Storage
  • use any vegetables you like - try mushrooms, beetroot, carrots, red onion or even beans, broccoli and cauliflower (adjust cooking times).
  • Add a bit more chilli flakes if you like it spicier - or try adding a fresh chopped chilli.
  • Try adding a spoonful into a soup.
  • Serve over rice or eat with flatbread.
  • Store refrigerated for up to three days (reheat or eat cold).


  • Eva Gallon 17th October 2018 at 15:00

    Hi Laurena, yay, another post from you☺ Can’t go wrong with roasted veg and chickpeas (can you believe I never used to like them?). I do like mine crunchy though?You may think this is weird but I love roasting grapes and adding these to various savoury as well as sweet dishes (got this idea from In a Garten of Barefoot Contessa fame). I came back with a suitcase full of tahini, halva, sesame seed breadsticks, bulghur wheat and ‘cracked wheat and dried milk soup’- do you know what I’m on about?? Have fun with the shortbread recipe lol. By the way, I would choose the sweet and seasonal option but it doesn’t matter?

    • Laurena@LifeDietHealth 17th October 2018 at 17:02

      🙂 Thanks Eva! Yes, we like chickpeas crunchy too, but we wanted something easier for everyone to enjoy! GRAPES… ROASTED?! Hmmm, not sure if I want to try that or not! I’ll think on that one! 😛 Cracked wheat and dried milk soup? Is that Greek? goats milk? I hope you remembered to get tea as well! 😛 😀 Sweet and seasonal… I can do that! Although it will be pumpkin and apple before mincemeat and chocolate! 😀 x

      • Eva Gallon 17th October 2018 at 17:18

        Give roasted grapes a chance?Pumpkin and/or apple shortbread sounds good to me! I’m not entirely sure if the cracked wheat soup is Greek but I definitely know it’s from Cyprus lol (you’re supposed to eat it with small cubes of halloumi which I still do?- I like to think the sheep or cows aren’t being intensively reared but maybe I’m naive. Oh yes, the large stash of tea was in the other suitcase! x


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