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.

You see, I have a new addiction. The Pinterest.com web site is nothing short of an obsession for me lately, and for good reason too! I ran across a recipe for these roasted chickpeas from the Marla Meridith web site 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.

Clean Eating Roasted Chickpeas served in a white bowl and sitting on a green grassy background. Chickpeas are roasted to a rich, golden brown.

Once I made the first batch, I realized that the possibilities for flavoring these little globes of goodness is 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!)

Other Possible Flavor Combinations:
  • 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 tablespoon dried rosemary
  • Use 3 tablespoons balsamic vinegar and 1 teaspoon sea salt. Garlic and onion powder 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

HEALTHY SNACK IDEAS:

Copyright Information For The Gracious Pantry

ROASTED CHICKPEAS RECIPE:

Clean Eating Roasted Chickpeas Recipe

Roasted Chickpeas

These delicious chickpeas are the perfect snack-on-the-go! They travel well and are high in fiber. If you're hungry, these should do the trick until you next meal.
Print Pin Rate
Course: Snack
Cuisine: American
Servings: 6 servings
Calories: 186kcal
Author: The Gracious Pantry

Ingredients

  • 3 cups cooked chickpeas (canned or homemade)
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 1 tbsp. ground cumin
  • 2 tsp. chili powder
  • 1/2 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

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Calories: 186kcal | Carbohydrates: 28g | Protein: 8g | Fat: 5g | Sodium: 199mg | Potassium: 368mg | Fiber: 7g | Sugar: 4g | Vitamin A: 540IU | Vitamin C: 1.8mg | Calcium: 80mg | Iron: 4.5mg

Recipe from the Gracious Pantry archives, originally posted on 8/31/11.

Clean Eating Roasted Chickpeas Recipe shown from overhead. Golden brown chickpeas are piled up in a white bowl, which is sitting on a green, grassy background.

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83 Comments

  1. Will have to try the sweet ones. I made my first batch of hummus recently and was surprised at how easy it was. Chickpeas are becoming my favorite snack.

    1. Anonymous says:

      Melissa – Ya, I was surprised the first time I made hummus too. Now I make it all the time! Enjoy the roasted chickpeas!

  2. Yummy! I found a recipe for these online several months ago. Made them with olive oil, garam masala, peppercorn medly and a little sprinkling of Real Salt. They’re gone almost as soon as I make them.

    1. Anonymous says:

      Jodi – Oh yum!! I’ll try it that way next time. Thanks!

  3. I would use canned. After I drain and wash would i let them thoroughly dry first ?

    1. Anonymous says:

      Jennifer – As long as you let most of the water drip off, I wouldn’t worry about it.

  4. Can’t wait to give these a try. I’m a pinterest junkie too 😉

    1. Anonymous says:

      Tracy – Haha! Ya, it’s a tough habit to kick! But I love it!

  5. Wendy Spence Whitehill says:

    These sound delicious. I’m going to try them with one of my favorite flavors – wasabi!

    1. Anonymous says:

      Wendy – Great! Let me know how you like them!

  6. Jennifer {The Vintage Chain} says:

    I’ve got several cans of chickpeas in the pantry I was going to make hummus with, but now I’m going to try a few of these combinations. Such a healthy snack!

    1. Anonymous says:

      Jennifer – It’s a fantastic snack! Enjoy!

  7. Jenni Smith says:

    Those look good! Was the quote by Lovey Howell from Gilligan’s Island? Probably not.

    1. Anonymous says:

      Jenni – Haha!!! No, but good guess!

  8. Anonymous says:

    Lydia – Fabulous!!! Hope you enjoy them!

  9. Bobby Mooney says:

    Tried the cinnimon and honey variation; balancing the tendency of the honey to burn with the length of time needed to fully roast the beans is a challenge.

    1. Anonymous says:

      Bobby – Good to know! I recommend covering them loosely with foil. It will keep them from burning and still allow the beans to cook. And if you really get desperate, lower the oven temp and let them cook longer. Hope that helps!

    2. Anonymous says:

      Bobby – Good to know! I recommend covering them loosely with foil. It will keep them from burning and still allow the beans to cook. And if you really get desperate, lower the oven temp and let them cook longer. Hope that helps!

  10. piscesgal55 says:

    I found this recipe years ago in Prevention magazine and it’s still a family favorite!

    1. Anonymous says:

      Piscesgal55 – It is very good!

    2. Anonymous says:

      Piscesgal55 – It is very good!

  11. piscesgal55 says:

    I found this recipe years ago in Prevention magazine and it’s still a family favorite!

    1. Anonymous says:

      Jodi – Whoo hooooo!!! You win the prize! You rock!

  12. The ingredients call for cooked garbanzo beans, if I’m using canned do I have to cook them first?

    1. Anonymous says:

      Ashley – No, canned beans are already cooked. But do rinse them.

    2. Anonymous says:

      Ashley – No, canned beans are already cooked. But do rinse them.

  13. Anonymous says:

    Lindsey – Mine were the same. I actually enjoyed them that way. But I can see where people might expect something crunchy. Try lowering the heat slightly and cooking for up to an hour. Cover loosely with aluminum foil if they start to get too brown. But at the lower temp, you should be okay. I would say shoot for 300-320.

    1. I had to leave mine in longer to get the crunch.(about 20-30 mins. longer) I didn’t like the chewy ones. The dark crunchy ones were crispy and delicious.

      1. Anonymous says:

        Bette – Great! I may amend my recipe to reflect that. Thanks for the feedback!

  14. Anonymous says:

    They sound wonderful!! Did you get them crunchy?

  15. Anonymous says:

    Laura – I’ve been so hooked on the savory ones that I haven’t tried anything sweet yet. But I think my first choice would be maple syrup and cinnamon or pumpkin spice.

  16. Anonymous says:

    Maggie – Yay!! I would just store them in a ziplock bag or a tupperware container. If you need to keep them for a while, you could freeze them. But I have a feeling they won’t last that long? Just a hunch… Haha! Enjoy!

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  18. Anonymous says:

    Michelle – Glad you enjoyed them!

  19. M C Kellystephan says:

    Loved them& will make again

  20. Anonymous says:

    Laura – Thanks! I’m kinda partial to it myself. One of my better shots. 🙂

  21. Anonymous says:

    Donna Maria – Glad you enjoyed them! I’ll have to try them with the maple syrup. I want to do more versions of these. Such a healthy snack!

  22. Anonymous says:

    Lori – Keep them in a ziplock bag or air-tight container and store in the fridge.

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  24. graciouspantry says:

    Amanda – Great! It’s the only way I cook beans anymore because they come out perfect every time. Glad you enjoyed them!

  25. graciouspantry says:

    Gem – I tried it at 400 F. and they burned. That’s why I lowered the temp.

  26. graciouspantry says:

    Cloudyg – Wonderful! Thanks for the tips!

  27. graciouspantry says:

    Unicorn – I hope you enjoy them!

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  29. graciouspantry says:

    Kala – Could be any of those things. Could be your oven cooks different than mine too. As long as you got them crunchy the way you like, that’s all that matters. Glad you enjoyed them!

  30. graciouspantry says:

    Marla – My pleasure! Such a fabulous idea!

  31. Christina says:

    Just made these with cajun seasoning and they were so yummy!!! My 3 year old nearly ate the entire batch. My menu this week is based on your clean eating recipies and I cannot wait to try them. Blessings!!

    1. graciouspantry says:

      Christina – Thanks! I’m honored!

  32. Just made these, but with curry powder & a little chinese five spice, salt & pepper. So yummy! Thanks : )

    1. graciouspantry says:

      Sounds wonderful!

  33. Nanacrow3 says:

    I can’t wait to try these. I am also going to try the chick peas with my almond roast recipe, which is1teaspoon of sea salt, pepper, tumeric, cinnamon, ground cumin, with 1Tablespoon olive oil. 2 cups raw almonds. Spread on a cookie sheet and put in preheated 400o oven for ten minutes, turn oven off and leave almonds in oven til they are cool.

  34. graciouspantry says:

    Haha!! Ya, I love them too!

  35. graciouspantry says:

    Drew – If you keep them in the fridge, they last for about 2 weeks, give or take. Maybe even a little longer.

  36. Goodpezhunting says:

    I’ve made these before but was at a loss trying to come up with different flavor variations. Just a note… I’ve never bothered to cook my chickpeas prior to roasting. I just use dried ones that I soaked overnight and then drained and towel-dried. They always come out exactly as you described. If there’s no difference in outcome, is there any nutritional benefit to the extra step?

    1. graciouspantry says:

      Wow! How interesting! I wouldn’t think that there would be, no. I’ll have to try that. Thanks!

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  38. i will try this sunday to take to work for snacks, try green peas also, same concept!

  39. Love this! But how could I do it to make them Wasabi Chickpeas?

    1. graciouspantry says:

      Hmmm… not sure, but I’ll work on it.

  40. Jackie Odom Smith says:

    before Thankgiving I bought some chickpeas (which I have never had) to make these and they are still in my cupboard, I am gonna have to try them.

  41. cschillero says:

    Yum! Will definitely try this!

  42. Just made these tonight – made half sweet and half savory and mixed them after roasting them. So delicious! Thank you for this recipe! I just wish I could stop eating them now…

  43. I noticed that you did not peel the skin off the chickpeas. Some other recipes suggested that you do. To peel or not to peel, that is my question. I have some in the oven right now, but I have to tell you that peeling three cans of chickpeas is enough to stop me cold from making these all the time, is there any noticeable difference if I didn’t peel them? I can understand peeling them for hummus, but for this “popcorn” like snack…I just don’t see the need. What do you think?

    Thanks in advance! :o)

    1. The Gracious Pantry says:

      I have never peeled a chickpea in my life, and in fact, didn’t know that anybody ever does! What a tedious process. Oi! Definitely do NOT peel them unless there is some reason to. I just buy mine in a can, rinse them off and they are ready to go. 🙂

  44. Sarah Burris says:

    I have just recently stumbled across your website and am so thrilled. I am on a journey to change my life and this blog is very inspirational. I have started following you on facebook and pinterest as well. I’m on a goal to eat cleaner healthier foods and though I would say I am only about 65% clean I feel better already. I am making roasted garbanzo beans for the first time and I am excited to see how they turn out. I decided to go sweet and used cinnamon pumpkin spice a little bit of olive oil and honey dripped on top. Thanks for being a great inspiration!

    1. The Gracious Pantry says:

      Thanks! I hope you enjoy them. 🙂

  45. allie kelley says:

    Im trying the Fast Metabolism Diet and these will be PERFECT for Phase 3! thank you so much for posting. Ill be adding this to my Pinterest Board!

    1. The Gracious Pantry says:

      Allie – Fantastic! I hope you enjoy them! 😀

  46. Abigail Dickson says:

    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!

    1. The Gracious Pantry says:

      Abigail – Either will work. 🙂

  47. What is the best way to store these?

    1. The Gracious Pantry says:

      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.

  48. 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!

    1. The Gracious Pantry says:

      Tommy – My pleasure! I’m so glad you’re enjoying it! 😀

  49. Are these supposed to be crunchy? Mine were squishy and therefore, I felt, unappealing. Maybe my oven wasn’t hot enough.

    1. The Gracious Pantry says:

      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.

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