Roasted Chickpeas Recipe

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.

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

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

Copyright Information For The Gracious Pantry
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.
4 from 2 votes
Print Pin Rate Add to Collection
Course: Snack
Cuisine: American
Servings: 6 servings
Calories: 186kcal
Author: Tiffany McCauley

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

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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