.

The Gracious Pantry

Clean Eating Recipes For Everyday Living. Clean eating recipes, clean eating meal plans, and clean eating information.

Clean Eating Roasted Chickpeas Recipe

Jump to Recipe Print Recipe

These clean eating roasted chickpeas are 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 Family Fresh Cooking 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

YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:

Copyright Information For The Gracious Pantry

CLEAN EATING ROASTED CHICKPEAS RECIPE:

Clean Eating Roasted Chickpeas Recipe
Print
Clean Eating 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.

Course: Snack
Cuisine: American
Yield: 6 servings
Calories: 186 kcal
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
US Customary - Metric
Instructions

  1. Preheat oven to 300 degrees F.

  2. Mix all ingredients in a medium mixing bowl.

  3. Spread the beans out over a parchment-lined cookie sheet.

  4. Bake for about 60 minutes being sure to stir at the 30 minute mark.

  5. Allow to cool and serve.

Recipe Notes

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

Nutrition Facts
Clean Eating Roasted Chickpeas
Amount Per Serving
Calories 186 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 199mg 8%
Potassium 368mg 11%
Total Carbohydrates 28g 9%
Dietary Fiber 7g 28%
Sugars 4g
Protein 8g 16%
Vitamin A 10.8%
Vitamin C 2.2%
Calcium 8%
Iron 25.1%
* Percent Daily Values are based on a 2000 calorie diet.

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.


STANDARD DISCLOSURE: In order to support this blog, I may receive compensation or other types of remuneration for talking about products or services and/or providing a link to said products or services from this blog. However, all opinions are my own and I will only endorse those products or services which I truly feel are of value to my readers. I also use affiliate links in some of my posts for companies such as for Amazon.com, eMeals.com or LaptopLunches.com, among others. I can take no responsibility for how those companies do business however.

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.

    Reply

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

      Reply

  3. 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.

    Reply

  6. 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!

    Reply

  9. 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.

    Reply

    • 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!

      Reply

    • 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!

      Reply

  14. 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.

    Reply

  16. 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.

    Reply

  17. 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!

    Reply

  21. 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!

    Reply

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

    Reply

  28. 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!

    Reply

  30. 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!!

    Reply

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

    Reply

  32. 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.

    Reply

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

    Reply

  35. 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?

    Reply

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

      Reply

  43. 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…

    Reply

  44. 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)

    Reply

    • 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. 🙂

      Reply

  45. 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!

    Reply

  47. 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!

    Reply

    • 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.

      Reply

  49. 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!

    Reply

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

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Mother's Day Recipes

More Mother's Day Recipes

shares