Monday, January 20, 2014

Roasted Chickpeas

Crunchy and spicy are the two things I love most in food. These baked chickpeas are both, plus a tasty and healthy snack. Just toss them with a little olive oil and some spices, then roast in the oven until crunchy. They’ll stay crispy for a few days stored in a container with a tight fitting lid. In addition to a great snack or salad topping these roasted chickpeas make a wonderful gluten free garnish for soup, vegetables or casseroles.

Roasted Chickpeas

  • 2 (15-ounce) cans chickpeas, also known as garbanzo beans, thoroughly drained and rinsed and spread on paper towels to dry as much as possible
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon Italian parsley (optional)
  • 1/2 teaspoon sea salt
  1. Heat the oven to 400°F and arrange a rack in the middle.
  2. Place the chickpeas in a large bowl and toss with oil, cumin, chili powder and cayenne pepper. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes.
  3. Toss with the parsley and salt.
  4. Cool completely.
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This recipe was shared at  AFW. 


  1. i made some of these recently with different herbs/spices. they are great!

  2. I love keeping roasted chickpeas on hand for healthy snacking! I will have to try with these spices... sounds delicious!

  3. Absolutely love these! So simple yet satisfying. I'll have to add this to our list of allergy snacks free of the top 8 food allergens!