Crunchy Harissa Chickpea by Amelia Freer
Photo by Emma Goodwin

Crunchy Harissa



In my pre-nutritionist days I was a crisp addict – they were a hard habit to break.  These baked chickpeas are a perfect alternative (better, I’d say!). They are moreish, crunchy and super tasty, plus you can add your own flavours to spice things up. I’ve experimented with a few different flavours and settled with this as my favourite: satisfying, delicious and good for you.

Besides being an excellent vegan and gluten-free source of protein and fibre, chickpeas also contain good levels of iron, vitamin B-6, and magnesium.


1 can of organic chickpeas, thoroughly rinsed, drained and dried
2 tsp of Harissa powder or paste (or more if you like more of a kick!)
2 tsp coconut oil
Optional – coriander


Mix all together in a bowl and ensure all the chickpeas are covered well.

Spread onto a baking tray and bake at 150 for 30mins, giving the tray a shake every so often.

The chickpeas should be crunchy right through when they are ready – if they are soggy, put them back in for a few more minutes.

If they don’t get eaten all at once, store in a glass jar for 2-3 days.

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