Chickpeas. There are a lot of delicious things you can make with them. If you haven’t yet tried them roasted in the oven, now’s the time. When roasted in the oven, these fiber and protein-packed legumes turn into a crispy, flavorful, savory, healthy and yummy snack.


You can toss them with a couple of herbs and spices or more. Here are a few of my favorite spice combinations. They’re in no order of preference:

cumin + coriander + salt
za’atar + salt
rosemary + garlic + salt
garam masala + salt
ras el hanout + salt

curry powder + salt
cayenne + garlic + sumac + salt
cayenne + garlic + parsley + salt
garlic + mint + salt
smoked paprika + 


Roasted Chickpeas
1 1/2 cups cooked or one 15-ounce can chickpeas, rinse, drained, and pat with a towel until very dry
1 tablespoon olive oil (optional)
1-2 cloves garlic, minced (optional)
1 teaspoon salt
2-3 teaspoons, or more of spices and herbs of choice (cumin and coriander, for example)

Heat oven to 375F. Line a baking sheet with parchment paper. While rinsing and drying the chickpeas, some of the skins will fall off.  You can either remove all the skins or simply remove the ones that come off on their own. I like to remove as many skins as possible (when I have the time), because the chickpeas come out a bit crispier without the skins.

Toss dried chickpeas in olive oil and salt. If you’re not using oil, just toss with salt.  Spread chickpeas in one layer onto baking sheet and bake for 40-45 minutes. Remove from oven and season with your choice blend of spices and herbs. Serve warm or at room temperature. They taste best the day they are made.


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