These spicy roasted chickpeas are a delicious and healthy snack. Made with just a few simple ingredients, this incredibly easy snack is packed with flavor!
If you had told me two years ago I would be sharing a recipe where the star is beans, I would probably laugh. I was never really one to enjoy eating beans.
I was one of those kids who put their beans in their pocket and emptied them into the trash can later. Or was it only me who did that? Anyways, I never really liked them. But the way they’re prepared in today’s recipe is sure to please any picky eater, young or old. These spicy roasted chickpeas are salty, spicy, slightly crunchy, and a great light and healthy snack.
I like my roasted chickpeas to be extra crispy on the outside, so I like to use a generous amount of olive oil to coat them and I cook them for three extra minutes. It gives it more of a crunch, but it’s still creamy, bean goodness on the inside.
I usually use dry chickpeas that I have soaked and cooked myself, but you could just as easily find an organic canned version at a health food store like Whole Foods or Earth Fare and use those.
I can’t get enough of these roasted chickpeas. Like, all self-control is out the window.
It’s one of those snacks where you’re crouched in a corner stuffing your face hoping that no one will notice the loud eating noises you’re making.
Don’t look at me like that.
The ingredients for this recipe are simple. Chickpeas, olive oil, salt, pepper, cayenne (to give it that spicy kick), chili powder, and garlic powder. So basically beans, oil, and spices. Can’t get much simpler than that.
You can also play around with different flavor combos. Add anything from dried basil to onion powder—the possibilities are endless!
Here’s the recipe:
- 2 cups cooked chickpeas, or 1 (15 oz) can
- 1½ teaspoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¾ teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- a dash of cayenne pepper
- Preheat oven to 425 degrees F.
- Pat the chickpeas dry between two paper towels and be sure to remove any loose skins.
- Pour the chickpeas on a baking sheet lined with parchment paper or a silpat and mist with olive oil. Use your hands or a spoon to toss the chickpeas. In a small bowl, combine the seasonings and whisk to combine. Sprinkle the mixture onto the chickpeas and toss to coat. Bake for 25 minutes, stirring the chickpeas at the 15 minute mark.
Recipe from How Sweet It is
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OMG, I want these right now Healthy and delicious.
Perfect healthy snack for me and if I tone down the spice, for my kid too!
Those chickpeas look perfect and so yummy! I love spicy peanuts but never thought I can create nice snack them from chickpeas. Definitely gonna try out soon!
Hmmm, I’ve never had spicy peanuts before, but I’m definitely going to give ‘em a try! And these roasted chickpeas are out of this world!
I have a question regarding the recipe: in portion above the recipe you mention cayenne and chili powder, but the recipe has neither of those ingredients.. Am I just blind? They look delicious and I would love to try them either way.
Sorry about that, Robyn. That was a mistake on my part—not sure how I managed to forget to add the “spicy” part of the recipe. Thanks for catching that!
Thanks so much for the recipe! How long do these last and do they need to be refrigerated?
Hi Regina! These typically are best eaten within 2-3 days and you don’t need to refrigerate them (although you can if you wanna). Thanks!
This is amazing! I am a huge fan of Wasabi peas and these look like they would rival those. Definitely will be trying these.
Pinned and going to make today!
Do these require refrigeration?
I’ve never refrigerated these in the past, but I think refrigeration would create excess moisture. I like to store them in an airtight container in the pantry for up to 3 days.
I use the leftovers (when there ARE any leftovers!) to sprinkle on salads. They add a really nutty taste. Give it a try!
Have you ever tried to make these with coconut oil instead of olive oil? Wondering if it would turn out the same? They look delicious!
Just finished baking them, they came out amazing although I didn’t use the chili and cayenne powder; not a fan of spicy foods. was thinking about adding cinnamon next time? Idk if that would even make sense lol
I love this recipe, and I’m an idiot of a cook. I’ve made this 4 times in the last week.
Today, I tried the same mix of spices on buttered popcorn, and it was incredibly good, too. I’ve now put this mix of spices in a shaker, and will likely use it on popcorn forever. (Will still make the chickpeas, too, of course.)
Hej,
I am from Danmark, where we do not use cups, but grams..
And I was wondering how much 2 cups coocked chickpeas is in grams?
I was just googling a bit, and it said 1 cup is 240 gram chickpeas
So I used 480 grams of chickpeas, for 2 cups.
But I get confused because you write use 2 cups of coocked chickpeas or 1 can (15oz)
And 1 can of drained chickpeas is 240 gram…
So I was just wondering, since I use my own freshly coocked chickpeas how much should I use?
Is 2 cups equal to 2 deciliter in this recipe?
Hi Wietske! If you’re using freshly cooked chickpeas, measure out 480g and use that in the recipe. I’m not sure what the conversions are for 2 cups of chickpeas to deciliters, though. I hope this helps!
These look and sound delicious! I can’t wait to start snacking on chickpeas (which I love anyway). I really appreciate that you described the consistency – crunchy on the outside, bean-y on the inside – so I know what I’m going for. Thanks!
How do you soak and cook these before use?
These are dynamite, make a batch every time the current lot starts getting low, am completely addicted.