Lemon Roasted Chickpeas

recipe by Tania Zaetta


400g tin Chickpeas
1 – 2 tblsp olive oil/ coconut oil, melted
Sea Salt
½ lemon – juiced / few drops of dōTERRA Lemon Essential Oil
Optional – 1 lemon rind, grated

Other Spice blends to try – Chili Flakes, Oregano/Essential Oil, Lemongrass Essential Oil



  1. Preheat oven 180/200deg
  2. Drain and rinse chickpeas
  3. Lay out tea towel on bench and place paper towel on top
  4. Lay out chickpeas and pat dry with more paper towel
  5. Remove any dry skins that may be coming off chickpeas
  6. Place chickpeas in tray lined with baking paper and lightly drizzle oil of choice
  7. Toss well to in tray to coat chickpeas in oil, ensure they are in a single layer
  8. Sprinkle with Sea Salt and Paprika
  9. Squeeze over lemon juice and/or dōTERRA Lemon Essential Oil
  10. Bake for 10 minutes, toss well and flip
  11. Bake another 15 minutes, until slightly brown, crisp and crunchy looking
  12. Remove from the oven, transfer to a bowl
  13. Add optional grated lemon zest if using
  14. Serve with topping of choice

TZ's Tips

• Great replacement to nuts to nibble on
• Top with 1 tblsp Natural Greek Yoghurt, chopped shallots, sprinkle of chilli flakes and serve as yummy snack
• Fab as a main meal side dish also