New This Month

Roasted Spiced Chickpeas


Craving something crunchy? These spicy roasted chickpeas will give you healthy satisfaction without too much salt or saturated fat.

  • Yield: Makes 1 cup

Source: Whole Living, January/February 2011


  • One 15-ounce can chickpeas, drained and rinsed
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground hot paprika
  • 1/2 teaspoon kosher salt


  1. Preheat oven to 425 degrees. Toss chickpeas with oil and spices until evenly coated. Spread on a rimmed baking sheet. Roast, shaking pan occasionally, until chickpeas are golden and crunchy, about 30 minutes. Let cool completely. Store in an airtight container up to 2 weeks.

Reviews Add a comment

  • mkkiki
    27 JUN, 2013
    where can i find calorie count i need carbs, fats, protien and fiber plz
  • Jennifer Hollowell
    30 AUG, 2012
    I used dried chick peas and cooked them like t do to make hummus. (Boil 3 minutes, let them sit an hour, then rinse and steady boil for another hour.) They don't absorb as much water as chick peas in a can, so they got burnt quickly. Next time I'll make sure I soak overnight, or use canned. I've made my last 2 batches of hummus using canned vs. cooked chick peas, and the texture is far more smooth with canned, well hydrated chick peas vs. the ones I cook at home.
  • LynzCap
    28 JUL, 2012
    I've made these twice in the last week! I'm not a big fan of cumin, so I did my own mixture of spices (like garlic, onion powder, cajun spice). I bumped the temp up to 450 for 40 minutes also (after reading the reviews), and then at 275 for about 15 to dehydrate them a bit more. Soooo delicious!
  • 802karen
    20 JAN, 2012
    I also did a higher heat and left in longer. They are a favorite I think because of the salty/spicy taste - but can't imagine they'd be crispy if left more than a day. Not as crunchy as I thought but made 3x already!