Simple Roasted Chickpea Snack

Simple Roasted Chickpea Snack

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."
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Ingredients

55 m servings 153 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  • 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Reviews

Read all reviews 144
  1. 193 Ratings

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Most helpful positive review

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.

Most helpful critical review

Simple Roasted Chickpea Haiku: "First time I made these, a 1-star burnt, yucky mess. This time, got it right!" I was on a mission to recreate the most sublime salad that I'd ever tasted, made up...

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Most positive
Least positive
Newest

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.

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 EVO...

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 b...

Here is an interesting discovery. I have made these twice. The first time, I used canned chickpeas and followed the recipe, including the baking time, and using a plain baking sheet. They were n...

Simple Roasted Chickpea Haiku: "First time I made these, a 1-star burnt, yucky mess. This time, got it right!" I was on a mission to recreate the most sublime salad that I'd ever tasted, made up...

Chickpeas - who knew?!? They're great! I was expecting to have my socks knocked off with spiciness - not so. They're prefectly flavored. I baked mine at 400* for about 40 minutes and they're cri...

This is a common snack in Ethiopia, just roasted with oil and topped with salt!

The ones that were done to the *correct* doneness were excellent! However, it was difficult finding that point. My chickpeas began popping (and making a smoky mess of our oven) almost immediat...

I followed the suggestion of others and dry roasted my 1 can of rinsed chickpeas for about 40 min. at 350 degrees in my convection oven. I checked them every 10-15 min and once they were crunch...

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