appetizers and snacks, other

Crunchy Roasted Chickpeas

Crunchy roasted chickpeas
Put those greasy potato chips down people! Your new salty, crunchy friend is here to play. Crunchy roasted chickpeas are a much healthier alternative to your favorite chip, and they are seriously just as delicious. I know you’re judging me right now for saying that. But come on, give those cute little balls of crunch a chance before you shut them down as a “junk-food-wanna-be-failure.”

Snacking just got a little more guilt-free–these little guys are packed with fiber and protein, and a much better choice than those greasy chips you love.

Crunchy roasted chickpeas
The best part about these is that you can get really creative with this recipe. Like them extra salty? Add a little more salt. Prefer a spicy kick to your chip? Sprinkle on some cayenne pepper and red chili flakes. Cheese fan? Bring on the extra cheeeeez. The options are endless, I tell you.

These are an awesome on-the-go snack, or you can even toss them in a salad for some extra crunch.

Crunchy roasted chickpeas

Crunchy Roasted Chickpeas

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: about 1 cup


  • 1 (15 oz.) can chickpeas, rinsed and thoroughly dried
  • 1 Tbsp. olive oil
  • Pinch of salt and pepper
  • 1 Tbsp. powdered Parmesean cheese
  • ¼ tsp. chili powder
  • 1-2 garlic clove (depending on how garlicky you want them)


  1. Drain and rinse the chickpeas, then spread them on a paper towel to dry. Allow to dry completely.
  2. Preheat the oven to 375 degrees.
  3. In a large bowl, mix the chickpeas with the rest of the ingredients. Spread the chickpeas evenly on a baking sheet covered in foil or baking parchment.
  4. Roast for 40-50 minutes. The chickpeas are done when they are crunchy and beginning to brown. Test them at 40 minutes and continue to cook if they’re soft on the inside. *Watch them closely toward the end of the timer, as they can burn quickly.


NOTE: For best results, store in the fridge and eat within four days.

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