These roasted chickpeas are tiny little bits of heaven; crunchy on the outside with just enough creaminess inside to satisfy the pickiest of snackers!  I always roast up a big batch when we travel.

Feel free to play with the seasonings and try your own variations!

Makes: One can (15 oz.) of chickpeas

Prep Time: 2 minutes….seriously, if it takes you longer than that, step away from the kitchen!

Cook Time: 60 minutes

Total Time: 1 hour, 2 minutes 


  1. Preheat oven to 400 degrees. After rinsing the chickpeas, toss them in a small bowl along with the spices until the chickpeas are evenly coated.
  2. Spread chickpeas in a single layer on a cookie sheet and bake for anywhere from 45-60 minutes, stirring occasionally (this is important for even cooking!) until they get hard and crunchy. Serve immediately or allow to cool first; they are good both ways!
Recipe Note

If you use dried chickpeas, soak them overnight. When cooked, then roasted, they come out a little harder than the canned varieties. I prefer using the no-salt canned chickpeas for this reason.

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