Simple Roasted Chickpea Snack

Simple Roasted Chickpea Snack

117 Reviews 25 Pics
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
Recipe by  cheldi

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 2 cups



  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.

Share It

Reviews (117)

Rate This Recipe
Fit&Healthy Mom

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

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.

More Reviews

Similar Recipes

Roasted Chickpeas

Roasted Chickpeas

Roasted Spicy Garbanzo Beans

Roasted Spicy Garbanzo Beans

Indian-Spiced Roasted Chickpeas

Indian-Spiced Roasted Chickpeas

Simple Garbanzos

Simple Garbanzos

Cumin and Coriander Chickpea Salad

Cumin and Coriander Chickpea Salad

Zesty Garbanzo Beans with Pistachio Nuts

Zesty Garbanzo Beans with Pistachio Nuts


Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Roasted Bell Peppers with Simple Vinaigrette


next recipe:

Simple Falafel (Chickpea Burgers)