Simple Roasted Chickpea Snack

Simple Roasted Chickpea Snack

cheldi 0

"This is a great snack when you're craving chips but want something healthier. They're great on their own, but also yummy on top of a salad."

Ingredients 55 m {{adjustedServings}} servings 153 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 296 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add the chickpeas and toss to coat. Spread into a single layer on a baking sheet.
  3. Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 45 minutes.
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Reviews 126

  1. 167 Ratings

Fit&Healthy Mom

These were nice, but 2 Tbsp of olive oil is way too much, I used only 1/2 Tbsp. I also roasted at 450 degrees for 40 minutes because this way it gets crunchy and not soft in the middle.

Sarah Jo

I've made these before so I knew what to expect and how to bake them properly. I baked these dry ON FOIL, until the last ten minutes, took them out and dumped them in a bowl and drizzled the EVOO over the hot chickpeas, then sprinkled with the spices and a little nutritional yeast over the top of the chickpeas, which gives it a little parmesan-cheesy kind of flavor which rocked with the spices that this recipe called for. I then baked them the remaining ten minutes. I took another reviewer's advice and baked them at 400* for 40 minutes and that was spot on. Perfectly crispy. I did give them a good shake with the pancake turner every ten minutes, like I do with the oyster cracker snacks, so they would cook evenly. I've completely cut out all processed snack foods and this was perfect for "that time of the month" when you need to have something salty but you don't want to rack up calories. And you kids LOVED these! They almost remind me of Corn Nuts! EDITED: I highly recommend using organic chickpeas if you can. I've used store brand in this recipe and for me, it's just not as good. Also, be sure you drain your chickpeas VERY well. That affects the crispiness quite a bit.


I make these all the time. I usually toss the chickpeas with just olive oil, salt, and some crushed rosemary. Any seasoning you like will do. For those who didn't like the texture- they are best when they are VERY crunchy (not slightly crunchy) and practically popping off of the baking sheet. They come out like corn nuts.