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Crispy chickpeas with chopped pickles

Name: Crispy chickpeas with chopped pickles
Prep time: 10 min
Cook time: 30 min
Yield: 2 snack portions
Ingredients: 1 x 400 g tin chickpeas, drained and rinsed; about 240 g drained weight; 1 tablespoon olive oil; 1/2 teaspoon smoked paprika; 1/4 teaspoon ground cumin; 1/4 teaspoon black pepper; 80 g dill pickles, drained and finely diced; 1 tablespoon chopped parsley

Roasted chickpeas with paprika and cumin, finished with well-drained chopped pickles just before serving to protect the crunch.

By PickleRadio editorialUpdated 18 September 2026

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Roasted chickpeas with paprika, chopped dill pickles and parsley.

In this guide5 sections

Keep the pickle out of the oven

Yield: 2 snack portions. Prep time: 10 minutes. Cook time: 30 minutes.

Roast the chickpeas on their own, then add the pickles when you are ready to eat. That order matters: wet cucumber pieces on the roasting tray make it harder for the chickpeas to dry and crisp. The finished bowl is a savoury snack with small, sharp pieces between the warm roasted chickpeas.

This is best eaten with a spoon or small fork. You could pick up the chickpeas individually, but you would leave most of the pickle and parsley behind. A shallow bowl makes it easier to get some of each ingredient in a bite.

Prepare the pickles

Drain, dice and blot the pickles while the chickpeas roast. Make the dice a little smaller than the chickpeas so one piece does not dominate the spoonful. Keep the chopped portion aside until the roasted chickpeas have cooled for a few minutes.

A firm dill pickle works better here than a very soft one. Start with the refrigerator cucumber recipe if you want to make your own jar for this and other snacks.

Diced dill pickles on a clean chopping board beside a knife and bowl.

Ingredients

1 x 400 g tin chickpeas, drained and rinsed; about 240 g drained weight
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
80 g dill pickles, drained and finely diced
1 tablespoon chopped parsley

Method

Heat the oven to 210°C conventional or 190°C fan. Put the rinsed chickpeas on a clean towel and dry thoroughly, removing any loose skins.
Dry the chickpeas thoroughly and remove loose skins.
Toss chickpeas with the oil and spread on a large baking tray in one layer.
Spread the chickpeas out rather than piling them in the centre.
Roast for 20 minutes. Shake the tray, then cook another 5–10 minutes until the surfaces look dry and the chickpeas are crisp at the edges.
Mix paprika, cumin and pepper in the serving bowl. Tip in the hot chickpeas and toss to coat.
Let them cool for about 5 minutes, then fold in the dried-off pickles and parsley.
Add the pickles after roasting, only to the portion you are about to eat.
Serve immediately. Add the pickles only to the amount you are about to eat.

If the chickpeas stay soft

Give them more room and a little extra roasting time, checking in short intervals. Some tins contain softer chickpeas than others, so use the texture as well as the timer. A pile in the centre of the tray will stay damp longer than a spread-out layer.

For a more substantial chickpea-free lunch with the same sharp pickle note, try buckwheat and pickle salad. Or serve this bowl as one small plate from the recipe collection.