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5 from 2 votes

Pizza roasted chickpeas

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Light lunch
Servings: 1 -2
Author: Becca Heyes


  • 400 g tin chickpeas 240g when drained, drained
  • 1/2 tbsp oil
  • 1/2 tsp mixed Italian dried herbs
  • Salt
  • Black pepper
  • 1 tbsp tomato puree
  • 3 large chunks sun-dried tomato finely chopped
  • 3 tbsp fresh basil chopped
  • 30 g shredded mozzarella cheese
  • 1 tbsp pine nuts


  • Heat the oven to 190°C (Gas Mark 5 / 375°F.
  • Toss the chickpeas in the oil, Italian herbs and seasoning, and spread out in a single layer on a baking tray. Roast for around 15 minutes, until slightly crispy and golden brown.
  • Remove from the oven, and add the tomato puree, chopped sun-dried tomatoes, basil, mozzarella and pine nuts. Mix well, and return to the oven for a further 5 minutes, until the cheese has melted and just started to go crispy around the edges. Serve immediately.