Roasted Chickpeas

I have really grown to love chick peas over the past few years – in hummus, tossed on a salad, etc.  I totally love the healthy little beans.  Years ago I never would have looked in their direction.  My how things change!  So, since I always have a can or two in the pantry, I thought I would go ahead and try roasting them for a snack.

I wasn’t sure if Tim would like them, so I cut the recipe in half {below is my halved version}, but I upped the amount of spices used because I love a good kick.

Overall, they were pretty good, but not something that I’ll bother to make frequently because they didn’t knock my socks off.

Roasted Chickpeas

{Source:  adapted from Milk and Honey}


  • 1  (16-oz.) can chickpeas, rinsed and drained
  • 1  tablespoons olive oil
  • 1.5 teaspoons chili powder
  • 1  teaspoon ground cumin
  • 3/4  teaspoon cayenne  
  • 1/2  teaspoon  salt


Preheat oven to 425°. Combine all ingredients in a medium bowl. Transfer mixture to a lightly greased 17- x 12-inch jelly-roll pan {I used a smaller baking sheet since I halved the original recipe}. Bake 35- 45 minutes or until crispy and dry, stirring every 5-10 minutes. Let cool 20 minutes.


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