Roasted Chickpeas

My in-laws have been visiting for the past few weeks from out of state. It has been a whirlwind of 3 year old birthday party prep and execution, park days, and yummy family dinners (if I do say so myself). It has been such a joy seeing the girls connect with their grands that live so far away. Thank goodness for video calls to ease the times between visits. I must say, I will also miss having a willing clean up crew post dinner. I am not sure I’m ready for the piles of dirty bowls and cookware I always tend to create.

I am always on the hunt for cheap, healthy, yummy snacks. It often seems like I have to chose two of those three adjectives. Not with these chickpeas! At less than $1 a can, you can’t get much cheaper. Chickpeas pack a ton of fiber and protein. Plus, the flavor is savory and layered. These chickpeas should be eaten as is, and I also like them tossed in a large salad or rice bowl for a little crunch and variety.



If you have tried store-bought chickpea snacks, and, like me, was not a fan, don’t write these off! I did not care for the overly crunchy bagged variety. These are crispy on the outside and creamy on the inside to make for a more enjoyable experience and not risk taking out a molar. Give the peas a chance!



1 16 oz can chickpeas

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon chili powder

1/2 teaspoon cumin

1 teaspoon Herbs de Provence

1 Tablespoon avocado oil


  1. Preheat oven to 400°.
  2. Drain and rinse chickpeas. Pat dry. Let air dry while oven is preheating.
  3. Add spices and oil to medium bowl. Add chickpeas and stir to coat.
  4. Place chickpeas in a single layer on a rimmed baking sheet.
  5. Roast for 15 minutes. Remove from oven and stir. Roast another 10 minutes.
  6. Serve warm. Can be stored in fridge for 3 days.

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