Crispy Roasted Chickpeas

High protein, low fat, and low carb, this addictive little snack is guilt free, even in the double handfuls. Lightly seasoned and gently roasted to a perfect crunch, the simplicity and deliciousness of this 3 ingredient recipe will blow your mind!

Crispy Roasted Chickpeas


  • 2 (15oz) cans of chickpeas / garbanzo beans
  • 1/2 tbsp olive oil
  • salt to taste
  • Optional spices: 2 tsp cayenne/ chilli/ garlic/ curry

Let’s go:

  1. Preheat oven to 400F.IMG_1151
  2. Drain the chickpeas in a strainer and rinse with water. Let water strain, then place on a paper towel and blot with another paper towel on top until dry.
  3. Place chickpeas on foil-lined baking sheet and add 1/2 tbsp oil. Toss.
  4. Bake 35-40 minutes, tossing the beans midway through to make sure they are evenly roasting.  Be sure to watch that the chickpeas do not burn: take them out when they are golden brown and crunchy.
  5. Season with salt and spices. Serve warm.
  6. Let the chickpeas cool completely before storing in an air-tight container.

Note: don’t eat them all at once, because while beans are good for your heart…you know  😉






  1. I love roasted chickpeas and make them a lot. I love mine mixed with roasted veggies like cauliflower, broccoli or peppers. Never tried them with cayenne or curry spice, but both sound like delicious additions, will definitely try the next time.

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