Oven-Roasted Chickpeas

It is hard to describe just how good these are. They’re salty, a little crunchy, a little spicy…basically all things delicious. The chickpeas work great as a snack, an appetizer in place of nuts, or on top of a salad.
Oven-Roasted Chickpeas

  • 2 c. fully cooked and cooled chickpeas, or 2 cans chickpeas
  • 3 T. olive oil
  • 3 t. salt
  • 2 t. cumin
  • 1 t. black pepper
  • 1/4 t. cayenne pepper

1. Preheat oven and cookie sheet to 325 degrees.
2. In a large bowl, combine all ingredients and toss until chickpeas are well coated.
3. Pour chickpeas onto hot cookie sheet and bake for 50-60 minutes, until crispy but not burnt, stirring every 15 minutes.

12 thoughts on “Oven-Roasted Chickpeas

  1. I just bought 2 cans of chickpeas and I was going to make hummus but couldn’t find the tahini so I am going to make these. I heard they are really good. Thanks for the recipe.

  2. Started following your blog recently. You have some mouthwatering & inspiring dinners. This looks good. Want to try it soon!

  3. I’m there. I have two cans of chick peas, and company coming tonight! I’ve seen Giada do these, and have wanted to try them. The cumin is what sealed the deal for me. I just decided yesterday that it’s my new favorite spice!!

  4. I’ve been reading a lot about roasted chickpeas lately, I need to get on making them! After I get around to ever making granola…


  5. I love these too! I buy dry organic garbanzo beans in bulk (Plum Market is one source), cook them all at once and then freeze them in 2 cup portions (about the same as a can). They are ready to use fast for making hummus or roasted garbanzos!
    Diana Dyer (another Michigan Lady Food Blogger)

  6. These were really good! My husband even said they were “da bomb-diggity’. That’s a compliment. Thanks for sharing the recipe.

Comments are closed.