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Crispy “Chicken” Chickpeas by Meg from This Mess is Ours

Thanks to: Meg van der Kruik

Meg Beard and BonnetChickpeas are great for adding texture to a main dish, or they work just as well as a flavorful side. Chicken Style Bouillon & Seasoning granules give Meg from This Mess is Ours’ crispy chickpeas dish a boost of healthy flavor. You’ll be the talk of the town at your next dinner party!


(Serves: 4)
  • 1 (15-ounce) can chickpeas
  • 1/2 teaspoon extra virgin olive oil
  • 1/2 teaspoon Massel Concentrated Liquid Stock, Chicken Style
  • 1 1/2 teaspoons Massel All Purpose Bouillon & Seasoning granules, Chicken Style
  • 1/4 teaspoon garlic powder
  1. Preheat the oven to 400°F and line a baking sheet with parchment paper, set aside.
  2. Drain and rinse the chickpeas then place the chickpeas in a tea towel and gently rub them dry. Some of the skins will fall off; discard them.
  3. Place onto the prepared baking sheet, drizzle with oil and the Massel Concentrated Liquid Stock then roll the chickpeas around on the pan to coat. Sprinkle with the Massel All Purpose Bouillon & Seasoning granules and garlic powder then toss the chickpeas to coat.
  4. Roast for 20 minutes, stir and roast another 10-15 minutes until lightly golden.
  5. Remove from the oven and allow to cool completely. The chickpeas will crisp up as they cool.
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