Roasted Chickpeas Recipe
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This roasted chickpeas recipe is the perfect snack while I’m enjoying this new time-warping discovery of mine.
I ran across a recipe on Pinterest for these roasted chickpeas from the Marla Meridith website and just had to take a crack at them myself.
These would make the perfect, clean snack to have at the movies. (Click here for more clean movie snack ideas.) Clean, healthy and totally portable, these babies have become an instant favorite for me.
Once I made the first batch, I realized that the possibilities for flavoring these little globes of goodness are absolutely endless. You can pretty much pick any spice that you love, and it will taste great. Sweet or savory, spicy or salty, these are absolute gems in the snack department. In fact, at the bottom of this recipe, you’ll find several suggestions for other flavor combinations.
If you haven’t had these yet, you really should give them a try.
“Simply maaaa-velous! “
(Extra points in you know who made that last statement famous!)
Roasted Chickpea Recipe Variations
- Use 3 tablespoons Clean Eating Taco Seasoning + 1/2 teaspoon sea salt and 1 tablespoon olive oil.
- Use 3 tablespoons honey + 2 teaspoons cinnamon, 1/4 teaspoon salt and 1 tablespoon safflower oil
- Use flavored oils in just about any flavor.
- Use 1 tablespoon garlic powder, juice of 2 lemons + zest, and 2 tablespoons dried rosemary.
- Use 3 tablespoons of balsamic vinegar and 1 teaspoon sea salt. Garlic and onion powder are optional here.
- Use 2 tablespoons chili powder, 1 tablespoon. paprika, 1/2 teaspoon salt, and 1 tablespoon olive oil
- Use 2 tablespoons curry, 1 tablespoon garam masala (spicy!!), 1 tablespoon garlic powder, and 1 tablespoon olive oil.
More Healthy Snack Ideas
Roasted Chickpeas Recipe Card
Roasted Chickpeas
Ingredients
- 3 cups cooked chickpeas (canned or homemade)
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. ground cumin
- 2 tsp. chili powder
- ½ tsp. salt
- 1 tbsp. olive oil
Instructions
- Preheat oven to 300 degrees F.
- Mix all ingredients in a medium mixing bowl.
- Spread the beans out over a parchment-lined cookie sheet.
- Bake for about 60 minutes being sure to stir at the 30 minute mark.
- Allow to cool and serve.
Notes
Nutrition
Recipe from the Gracious Pantry archives, originally posted on 8/31/11.
I'm Tiffany, a writer for MSN and the AP Newswire, a cookbook author, digital publisher, food lover, and mom. I create healthy, clean eating recipes for everyday living.
Out of regular olive oil, so I’m hoping my extra virgin doesn’t make to much of a difference. Only other oil I have on hand is my toasted sesame oil. Ooooo, now I’m going to try with that!
Abigail – Either will work. 🙂
What is the best way to store these?
Robin – Moisture is a big no-no with these. So keep them in a cool, dry, dark place. You can freeze them, but they may not maintain their crispiness.
I am slowly adapting more and more different clean eating recipes into my daily routine.
I already eat very healthy and this snack can help me avoid certain snacks that I have been struggling to give up. Especially after the gym I need a small snack to get me to dinner!
This easy recipe is great…I have tried it many times and it is always delicious. Thank you for sharing!
Tommy – My pleasure! I’m so glad you’re enjoying it! 😀
Are these supposed to be crunchy? Mine were squishy and therefore, I felt, unappealing. Maybe my oven wasn’t hot enough.
Brenda – Yes, they should be crunchy. Just put them back in the oven. This is really more like dehydrating, so you want to keep the temp low and let it bake a long time.