Healthy Snacking 101: Roasted Chickpeas

Now that it’s summer, and bikini season is no longer imminent, it’s here (like yesterday), I figure it’s time to get serious about eating well.  I’ve always been decent about dragging myself to the gym or a dance class at least a few times a week – it justifies my snacking – but I tend to fall off the wagon at every baked good (then I get back on, fall off, half get back on, totally fall off, and so on).  And snacks are most definitely my weakness.  So the plan this summer: find snacks that I can feel guilt-free about.

Which brings me to these roasted chickpeas.  They are so good.  And I am almost embarrassed to admit how easy these are to make.

Roasted Chickpeas:


  • 1 (12 ounce) can chickpeas (garbanzo beans), drained (I used two cans)
  • 2 tablespoons olive oil (I used about 1 to 1.5 tablespoons per can of chickpeas)
  • salt (to taste)
  • garlic salt (optional; I skipped this)
  • cayenne pepper (optional; I used paprika instead — the hubby is not a fan of anything spicy)


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Drain chickpeas and then blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper (or paprika).  Spread on a baking sheet, and bake for 30 minutes, until browned and crunchy.  Watch carefully the last few minutes to avoid burning.

*Note:  if you roast the chickpeas for 30+ minutes, they’ll be very crunchy (some with chewy centers) – kind of like roasted edamame, but if you prefer chickpeas a bit softer, I’d roast them for about 20-25 minutes.

Recipe adapted from All Recipes



  1. Alison

    These look totally delicious! And preggy-friendly. Will take note!

    • Lexi

      They are SO good. haha, I’ve been eating them all day.

  2. Shelly

    I’ll have to try this recipe. I love chickpeas in salads. I’ve NEVER had them roasted. Thanks for sharing!

    Quiet Luxury

  3. andrea

    these are AWESOME!!

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