Roasted Spiced Chickpeas

Roasted Spiced Chickpeas

Healthy snacks can add important nutrients to your diet and help keep your hunger satisfied between meals. These roasted chickpeas are a great make-ahead option that packs fiber, protein and other beneficial phytonutrients. Sprinkle on salads, in soups or enjoy them all on their own.

Roasted Spiced Chickpeas

Makes 4 (1/4 cup) servings.

Per Serving: 166 calories, 8.5 g total fat (1 g saturated fat), 18 g carbohydrate, 6 g protein, 5 g dietary fiber, 79 mg sodium.


  • 1 tsp. ground cumin
  • 1 tsp. smoked sweet paprika
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/8 tsp. ground black pepper
  • Pinch of cayenne pepper
  • 1/8 tsp. salt
  • 2 Tbsp. extra virgin olive oil
  • 1 can (15 oz. chickpeas, no salt added or low-sodium, drained)


Preheat oven to 400 degrees F.

Line jellyroll pan or cookie sheet with baking parchment and set aside.

In medium mixing bowl, use small whisk to combine cumin, paprika, garlic and onion powders, black pepper, cayenne and salt. Mix in oil, making an oily sludge.

Lay double layer of paper towels on work surface. Rinse chickpeas in colander. Shake well and spread chickpeas in one layer on paper towels. Blot chickpeas, using another paper towel. Repeat, making sure chickpeas are as dry as possible; they should look dull. Add chickpeas to spice mixture, using your fingers to gently mix and massage until they are evenly coated. Discard any loose skins. Spread coated chickpeas on prepared pan in one layer.

Bake chickpeas for 24-30 minutes, or until they resemble whole hazelnuts and are firm when you sample one. Turn and roll chickpeas around about every 8 minutes. Cool chickpeas on pan.

Grocery List

  • Cumin
  • Smoked sweet paprika
  • Garlic powder
  • Onion powder
  • Ground black pepper
  • Cayenne pepper
  • Salt
  • Extra virgin olive oil
  • Chickpeas

The Author:

Dana Jacobi takes a fresh look at deliciously healthy food. Her Something Different recipes are inspired by local produce, the seasons, and bold ethnic flavors. She is the author of fifteen cookbooks, six for Williams-Sonoma. Cooking Light, O:The Oprah Magazine, The New York Times and many other publications have featured her articles. A devoted teacher, her classes feature recipes along with technique, also a frequent subject in her personal blog at, and in her books. She lives in New York City where she shops its many Greenmarkets and loves exploring the city’s varied neighborhoods. She is also an addicted knitter.

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