Savory Roasted Chickpeas



We LOVE healthy snacks!  Actually, we love all snacks, but it’s a bonus if they’re both delicious AND healthy.  Today I’m going to share a ridiculously easy “recipe” for savory roasted chickpeas, which are full of fiber and protein.  It’s actually more of a method than a recipe, and you can customize it in infinite ways.  This version will make a salty, crunchy snack that might help you skip the greasy chips, but you can also make a cinnamon sugar variation to help you indulge your sweet tooth without forfeiting a healthy lifestyle.  Read on for the details.


imageAdapted heavily from Brit & Co.  I didn’t measure anything except the vinegar, but even that wasn’t necessary.  I also reduced the cooking temperature because my first batched browned too quickly.


  • Canned chickpeas (garbanzo beans)
  • Chili powder (or your favorite spices) to taste
  • Salt, pepper to taste
  • Olive oil (or oil of your choice; cooking spray works too)
  • 2 TBSP red wine vinegar (or vinegar of your choice, or lemon or lime juice)


  1. Preheat oven to 375 degrees ad line a baking sheet with foil and spray or lightly coat with oil.
  2. Rinse and drain the chickpeas.  Pat dry with a clean kitchen towel or paper towels.
  3. In a mixing bowl or directly on the baking sheet, spray (or add a small amount of) oil to the drained chickpeas, add salt, and mix to coat.
  4.  Bake 20-30 minutes, or until the chickpeas are crisp and fully (or almost fully) dehydrated, checking and stirring every 10 minutes or so to prevent burning.  Don’t let them go too long, or they’ll shrink down and get too crunchy, like little tiny jawbreakers.
  5. Transfer back to mixing bowl and add vinegar, chili powder, and black pepper to taste, then mix to coat.  This can also be done directly on the baking sheet.
  6. Bake for another 2-5 minutes to dehydrate the coating.
  7. Cool completely before storing in an airtight container or zipper bag.


This recipe is so easy to customize!  I sprinkled in some extra garlic powder and cayenne pepper to add some zing, even though my chili powder already contains both.  As you can see, you can get away without measuring any of the ingredients, and the mixing bowl is completely optional, which means fewer dishes to wash!  If you want to make a sweet version, just use oil, sugar, and cinnamon instead.  Or try an entirely different combination of flavors and let us know what you come up with, because you know WE LOVE THIS STUFF!


Enter your email address to follow this blog and receive notifications of new posts by email.

Join 702 other followers


One thought on “Savory Roasted Chickpeas

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s