Roasty Toasty Chickpeas

I like foods that are crunchy.  OK, it is more like LOVE.  I LOVE crunchy foods.  Yep, that’s more like it.  Love.

Anything and everything from tortilla chips to carrot sticks.  Toast to crisp apples.  It doesn’t really matter.  If it is crunchy, I will probably enjoy it.  I even like the corners of lasagna and the edges of stuffing because it is crunchy.  Rice cakes anyone?  Crunchy, crunchy, crunchy.  So when I ran across recipes for roasted chickpeas and the claim that they were crunchy and healthy…I had to give them a try.



And I am so very glad that I did.  They are quite tasty and crunchy.  And guess what?  They don’t taste like chickpeas.  Phew, what a relief.  I am not a huge fan of chickpeas – which would be a surprise if you glanced in my cupboards.  I found about ten cans of chickpeas…I apparently think that I like them or at one time was going to try my hand at hummus? ( which I don’t like either).  Who knows…


I tossed the beans with onion and garlic powder, a bit of paprika and cayenne pepper, and a touch of salt.  A spicy snack fit for any afternoon hunger attack.  So I have spicy down and a million other combos to go.  A simple salt and pepper mix would be good – who doesn’t love salt and pepper chips?  Cinnamon and sugar?  Why not?  Oh the possibilities are endless!




Roasted Chickpeas

4 to 6 servings


  • 2 Can Chickpeas (Garbanzo Beans) 15 ounces cans, drained and rinsed well.
  •  4 Tbsp Olive Oil
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Paprika
  • 1/2 tsp Salt
  • 1/4 tsp Cayenne Pepper


Preheat oven to 400°F.  Line a baking sheet with tinfoil.

Drain and rinse chickpeas in a colander and rinse until water is no longer foamy.  Transfer chickpeas to paper towel lined counter top and gently pat dry.

In a medium sized bowl, mix together olive oil and all of the spices.  Add the chickpeas and with a wooden spoon or spatula toss the chickpeas in the olive oil/spice mixture to coat.

Pour chickpeas out onto prepared baking sheet in a single layer and place in preheated oven for 40-50 minutes. Half way through baking time, gently stir/toss chickpeas and place back in oven to finish roasting.

Remove from oven and season with a bit of extra salt (optional).  Serve!

Store in airtight container.




Published by Mallory

A twenty - something (at least for a little while longer) trying to squeeze the most out of life...but mainly baking/cooking up a storm in my kitchen while watching Netflix.

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