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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I am so doing this.
Hi Margaret Anne,
How tasty this looks! I love spicy snacks! Thank you so much for sharing this healthy and delicious recipe for Spicy Roasted Chickpeas with us at the Healthy, Happy, Green and Natural Party Blog Hop. I appreciate it!
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!