Roasted Chickpeas :: New Snack Alert


Let's talk snack time. We all love it, it happens around the same time every day and the debate continues of what exactly are 'healthy' snacks. My go-tos are usually raw almonds, low-fat cheese bites, clementines or a rice cake with almond butter. But sometimes you just want something new and zesty, but still practically guilt-free!  

I recently came across this easy recipe for roasted chickpeas and had a hunch I'd highly fancy this idea considering I eat chickpeas by the can on their own. They are easy, tasty and full of fiber which helps fill you up. Plus, the recipe can be varied considering your taste buds. 


1 (12 ounce) can chickpeas (garbanzo beans), drained

2 circular swirls of olive oil

Sea salt

Spice blend of choice : we use Lawry's, cayenne pepper and cumin

Baking sheet


- Preheat oven to 400 degrees.

- Drain the beans in a strainer in the sink. Rinse the beans to clean them of the film and any shells. 

- Lay a paper towel on the baking sheet. Place beans on the towel and blot them dry. Replace the paper towel with aluminum foil or something to lay the beans out on. 

- Do two good swirls of olive oil and two good shakes of sea salt and your seasoning choices. Roll the beans around to cover all sides evenly. 

- Roast in the oven for 30-40 minutes. Allow them to get a deep golden brown and crunchy, but be sure not to burn them. 

- Add any extra seasoning of your choice. Place in a decorative bowl and serve. Or load them in a baggie and take 'em to the office! 

I recommend doubling the batch. These little beans go fast! Or do a batch with one recipe and another with a different flavor. I found so many varieties of seasoning options for them, the possibilities are endless. Below are a few of my other favorite spice / herb combinations :: 

We Are Not Martha - Moroccan spices

The Ktchn - 15 recipe options

Sweet Pea's Kitchen - Honey Cinnamon

Food Network - Spicy Baked