Crispy Roasted Low Histamine Chickpeas Recipe | Fact vs Fitness (2024)

Looking for a crunchy snack that's histamine safe? Here's an unbeatable low histamine chickpeas recipe for the win!

Instead of heading to a questionable restaurant and having symptoms by the time you say “check, please!”, play it safe and make your own low histamine chickpeas!

This low histamine chickpeas recipe will satisfy your crispy crunchy cravings and only require a few minutes of prep time.

Let me give you the breakdown on these teeny tiny bad boys.

You’ll notice in this recipe that I aim to use dried chickpeas, rather than canned. The reason for using dried chickpeas is because they tend to contain less additives and preservatives that may set off a histamine reaction.

If you are comfortable with a particular chickpeas brand and can find an organic one that you’re sure is pretty clean, go for it and use two 15-oz cans in this recipe instead of the dried chickpeas below.

When it comes to my clients, I simply aim to make the safest recommendation. But, you will know your body and what it can tolerate best, so choose the option that’s safest for your histamine intolerance.

If you're still scared of chickpeas, you don't need to force yourself as we do have alternatives! For example, my low histamine cauliflower hummus recipe which requires no chickpeas but still gives you the same fab flavors.

Please note, if you're still unsure of what foods are best and worst for histamine intolerance, download my free guide to histamine intolerance which includes the web's most comprehensive histamine intolerance food list.

Additionally, whether you’re using dried or canned chickpeas, it’s important to soak them for a minimum of 8 hours and up to 48 hours. This is because beans and legumes such as chickpeas contain high levels of phytic acid, which is able to act as an antinutrient in the body. By soaking the chickpeas, phytic acid is rendered inert, therefore boosting the health benefits of this recipe.

Be sure to soak the chickpeas in room temperature to slightly warm water, rather than cold water. Additionally, if you are soaking for a longer period of time, you’ll want to ensure you change the water every 6-8 hours to prevent microbial growths.

If you're finding this concept interesting or want to understand it better, simply think about freshly prepared vs processed foods. Eating a freshly baked organic potato vs store-bought potato chips from a bag will have a hugely different nutritional impact and cause your body to feelcompletely different after!

So, asyou can see, making any recipe that requires chickpeas can be a long process from start to finish and for good reason! But, on the bright side, the preparation for this process is minimal and typically takes just a few minutes.

So, here’s your recipe for crispy roasted low histamine chickpeas.

Want more low histamine recipes like this? Check out my nutritionist-approved Low Histamine Cookbook Bundle with 170 delicious recipes!

Put your health in nature's hands.
Anita Tee, Nutritional Scientist