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Spicy Roasted Chickpeas

Chickpeas, once roasted, take on the flavor and texture of nuts, making them a fun snack with drinks. Prepare the simple appetizer in under 15 minutes for any holiday cocktail party.

  • Servings: 8
Spicy Roasted Chickpeas

Source: Everyday Food, December 2010


  • 1/4 cup extra-virgin olive oil
  • 2 cans (15.5 ounces each) chickpeas, rinsed, drained, and patted dry
  • 1 teaspoon cayenne pepper
  • 1 tablespoon cumin seed
  • Coarse salt


  1. Preheat oven to 450 degrees. Pour olive oil on a rimmed baking sheet and place in oven until oil is hot, 3 minutes. In a medium bowl, combine chickpeas, cayenne pepper, and cumin seed. Season with salt and toss to combine. Place chickpea mixture on hot baking sheet and spread in a single layer. Bake until chickpeas are crisp, 10 to 12 minutes. With a slotted spoon, transfer to paper towels and let cool slightly. Serve warm.

Reviews (9)

  • Jill1703 14 Dec, 2013

    I had never had roasted chickpeas before but saw the recipe on Pinterest as part of my following Martha Stewart. I made a small batch today, half roasted using this recipe and the other half I made into a marinated salad. My kids flipped when the saw them as they like to make them before hiking and taking them along for the protein. They really liked this version. I can see where you could change this up spice wise and have some fun trying new ways to enjoy these healthy treats.

  • lhodd 16 Aug, 2013

    I hate cumin, any other suggestions to replace it?

  • Retta Martin 30 Apr, 2013

    Oh, and mine are at 350 not 450.

  • Retta Martin 30 Apr, 2013

    Tweick, I usually cook mine for at least 30 minutes, up to 35 or 40. I use fresh soaked overnight. They are ready to be perfect and crispy when they are lightly tanned.

  • tweick 4 Apr, 2013

    They taste wonderful but mine are soggy and not crispy at all :( anyone have any ideas why?

  • Rach_Cole 17 Feb, 2013

    I also made this with ground cumin. It's so quick, easy, and delicious--it's going to be a party staple in my house!

  • Kizzy428 30 Nov, 2012

    * and I used ground cumin not seeds*

  • Kizzy428 30 Nov, 2012

    OMG! this is such a quick, easy & delicious dish. I made it as a side dish tonight & there wasn't a pea left on anyone's plate. My wife is not a fan of chic peas but she readily ate her portion & snuck a pea of my plate too!

  • Peacock108 26 May, 2012

    Yummy tasting, but I think the recipe should have said GROUND cumin, as using cumin seeds whole was kind of gross texturally.

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