Blog Post, Recipe

Spicy Roasted Chickpeas

I love snacking. Who doesn’t, right? Especially on busy school days, I want to eat something quick, easy, and of course- delicious!

Chickpeas are a nutrition powerhouse. I will not bore you by listing every single nutrient that chickpeas contain, here are just a few major players:

  • Phytochemicals
  • Protein
  • Fiber
  • Polyunsaturated fats
  • Folate
  • Iron
  • Phosphorous
  • Potassium
  • Magnesium

So… chickpeas are a super healthy food. But their main attraction is TASTE. Especially when prepared with plenty of spices and roasted in the oven. Read on to see my recipe.


  • 15 oz chickpeas, canned
  • 1 tbsp canola oil or avocado oil
  • Paprika
  • Cayenne pepper
  • Garlic power
  • Ground tumeric
  • Salt
  • Pepper

can of chickpeas

No need for fancy chickpeas or any pre-cooking. A cheap can like this works just fine.


Feel free to substitute or omit any of these spices. I did not list exact amounts for each, as spices should be added according to personal taste.


  1. Drain and rinse the chickpeas in a colander.
  2. Lay out on a clean towel to dry. About 15 min in, move them around if you want them to dry faster.  chickpeas layed out to dry
  3. Once the chickpeas are dry, lay them on a baking sheet with parchment paper.
  4. Add oil and then add the spices. If unsure about the taste of any of the spices, start off by adding a little bit and then you can try adding more the next time or even after baking. chickpeas prepped pre-cooked
  5. Bake chickpeas in a preheated 375 degree oven for 20-25 minutes. If you want them extra crisp, you can go up to 30 minutes but might burn some of the smaller pieces.
  6. When cooked, let the chickpeas cool off first before eating them (hard, I know). They’re good stored in an airtight container in the fridge for 2-3 days, but try to finish them off sooner as they do tend to get stale. Happy eating friends!

final image chickpeas

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