Rating: 3.45 stars
475 Ratings
  • 5 star values: 87
  • 4 star values: 146
  • 3 star values: 151
  • 2 star values: 76
  • 1 star values: 15

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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Reviews (10)

475 Ratings
  • 5 star values: 87
  • 4 star values: 146
  • 3 star values: 151
  • 2 star values: 76
  • 1 star values: 15
Rating: 4 stars
01/16/2018
Made this last night and although everyone pretty much liked them, they were 'way too hot for our taste so next time I'll cut the cayenne pepper down to a half teaspoon. As per recommendations form other cooks, I used ground cumin and added a pinch of cumin seed as well. Quick and easy.
Rating: 4 stars
12/14/2013
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.
Rating: Unrated
08/16/2013
I hate cumin, any other suggestions to replace it?
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Rating: Unrated
04/30/2013
Oh, and mine are at 350 not 450.
Rating: Unrated
04/30/2013
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.
Rating: Unrated
04/04/2013
They taste wonderful but mine are soggy and not crispy at all :( anyone have any ideas why?
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Rating: 5 stars
02/17/2013
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!
Rating: Unrated
11/30/2012
* and I used ground cumin not seeds*
Rating: Unrated
11/30/2012
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!
Rating: Unrated
05/26/2012
Yummy tasting, but I think the recipe should have said GROUND cumin, as using cumin seeds whole was kind of gross texturally.