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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 flavourful side. Massel Chicken Style Stock Powder give Meg from This Mess is Ours’ crispy chickpeas dish a boost of healthy flavour. You’ll be the talk of the town at your next dinner party!


(Serves: 4)

  • 1 425g/15oz can chickpeas
  • 1/2 teaspoon extra virgin olive oil
  • 3 teaspoons Massel Chicken Style Stock Powder
  • 1/4 teaspoon garlic powder

Preheat the oven to 200°C/400°F and line a baking sheet with parchment paper, set aside.

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.

Place the chickpeas onto the prepared baking sheet, drizzle with oil and then roll the chickpeas around on the pan to coat.

Sprinkle with the Massel Chicken Style Stock Powder and garlic powder then toss the chickpeas to coat.

Roast for 20 minutes, stir and roast another 10-15 minutes until lightly golden.

Remove from the oven and allow to cool completely. The chickpeas will crisp up as they cool.

Massel products used in this recipe:
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