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Chickpea Nibble


Instead of serving chips and dip, sate any salty-snack cravings with a bowl of hearty, healthful roasted chickpeas.

  • Servings: 8

Source: Martha Stewart Living, March 2007


  • 1 can (19 ounces) chickpeas
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon coarse salt
  • 1 pinch of freshly ground pepper
  • 1/2 teaspoon garam masala, dried oregano, or ground cumin


  1. Preheat oven to 300 degrees. Drain, rinse, and pat dry chickpeas. Toss chickpeas in a bowl with olive oil, salt, pepper, and either garam masala (an Indian blend), dried oregano, or ground cumin.

  2. Arrange them in a single layer on a rimmed baking sheet, and cook, stirring occasionally, until browned and just beginning to crisp, about 50 minutes. Serve at room temperature.

Cook's Notes

Chickpeas can be stored in an airtight container for up to 5 days.

Reviews Add a comment

  • LeiaSF
    14 DEC, 2013
    I followed the directions exactly and the first batch took a long time to cook, then were still not as dried/out crunchy as I expected. The issue with the second batch was that the chickpeas became soggy/stale after sitting for a while. Was the issue that I used canned chickpeas? Or did I not dry them enough prior to toasting? Not sure.
  • marciamac
    30 DEC, 2010
    The preheat temp is usually the same temperature you cook at...
  • slrmk
    12 FEB, 2009
    This recipe is missing an oven temperature. Possibly 325F.