Roasted Chickpea Snack

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Roasted Chickpea Snack – a healthy, protein-packed snack!

A great addictive snack! I am not a huge fan of the texture of chickpeas, but once roasted they become nutty, crunchy and addicting!

What’s more, they make a healthy snack and are simple to make. Loaded with fiber, zinc, folate and protein it’s a win win. You can use any spices you like or adjust the spice to your taste. The possibilities are endless. If you don’t like curry, try using salt and garlic powder.

Roasted Chickpea Snack – a healthy, protein-packed snack!
Roasted Chickpea Snack – a healthy, protein-packed snack!
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4.96 from 21 votes
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Roasted Chickpea Snack

0
3
0
SP
144 Cals 8 Protein 26 Carbs 1 Fats
Cook Time: 45 mins
Yield: 3
COURSE: Snack
CUISINE: Indian
A great addictive snack! I am not a huge fan of the texture of chickpeas, but once roasted they become nutty, crunchy and addicting!

Ingredients

  • 15 oz can chickpeas, drained
  • olive oil spray
  • 1/8 tsp kosher salt
  • 1/4 tsp chili pepper powder
  • 1/4 tsp ground cumin
  • 1/4 tsp paprika
  • 1/4 tsp ground coriander
  • 1/4 tsp curry powder
  • 1/4 tsp garlic powder

Instructions

  • Preheat oven to 375°F. Drain chickpeas in a colander and let them dry completely. Pat dry with a paper towel if needed, I usually leave them on the counter an hour to make sure they are very dry.
  • Arrange on a baking sheet in a single layer and roast for about 35 to 45 minutes, shaking the pan every ten minutes. All ovens are different so make sure they don't burn. They will be golden brown and crunchy on the inside when done, not moist.
  • In a medium bowl, combine all the spices. Remove chickpeas from oven when done and spray with olive oil. Immediately toss with spices while hot. Eat at room temperature.

Nutrition

Serving: 1/3 cup, Calories: 144kcal, Carbohydrates: 26g, Protein: 8g, Fat: 1g, Sodium: 84mg, Fiber: 6g, Sugar: 1g
Blue Smart Points: 0
Green Smart Points: 3
Purple Smart Points: 0
Points +: 3
Keywords: chickpeas, healthy protein snack, Roasted Chickpea Snack, roasted garbanzo beans

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157 comments

  1. Can this recipe be made with fresh chickpeas?

  2. Im suffering from Covid 15 weight gain 🙁 With Work From Home due to Covid restrictions at work, I need to change my diet to more healthy options . so choosing Mediterranean style recipes. My chickpeas didn’t crunch, but the roasted flavor so much better than raw. I baked the 20 minutes, then added seasoning and left in oven for 15min. Added Emeril’s Essence Seasoning Recipe. this is great on everything including these chickpeas. I am buying more chickpeas!!

  3. I LOVE roasted chickpeas and this recipe. A word of warning, though. It might be tempted to eat the entire can’s worth of the crunchy deliciousness in 1 serving, but there is a lot of fiber in a can of chickpeas. They’re not called the “magical fruit” for nothing!

  4. Delicious and healthy snack!
    I used half the garlic and about 1/4 amount of chilli as i am not great with hot stuff and wanted to see if my 3 and 4 year old would eat/like them. They were a hit all round. I have a crisp addiction but am trying to avoid them. Just now i fancied some crisps and remembered i made these yesterday! Ta da!…With these i can have that amazing crunchy tasty snack and all the healthy benefits of the chickpeas too!
    Will definately be making them again soon! Thank you for sharing such a yummy recipe!

  5. Oh, my gosh! Delish- and I can imagine so many other flavor combinations. Full disclosure/Confession: I will be sneaking these into the cinema from now on.

  6. I like the taste and will try again but I think the can of peas I used was not fresh so I didn’t achieve the crunchy taste I was looking for.

  7. I am confused where the fat comes from? Not that I am worried about but I was just wondering since I don’t see the fat from the beans themselves – is it all from the olive oil spray? 

  8. Easy to make. They were yummy but lost their crunch overnight. Not sure what happened.

    • I think they do,best if they’re put in a paper bag after roasting. The next best thing is a plastic bag lines with paper towels and spread them out. Hope that helps!

  9. Well, my chickpeas did explode. It is a bit sad, to have such a mess in the oven now. What did i do wrong?
    Cheers for feedback:)

  10. I don’t believe these are zero points. 

  11. How do you figure 0 pts? Everything in there is 0 but if you plug in the numbers from the nutrition info you posted, it comes up as 4 pts

    • She figured zero points because chickpeas are zero points. But every time you turn something that is 0 points into something like a snack food that is really easy to ingest thoughtlessly you have to start counting points because otherwise it just becomes something you will overreach. The zero point foods are zero point Foods because they are foods you aren’t likely to overeat.

  12. These were great! My 6 year old son liked them too. He said they taste like pizza.

  13. I used Coconut oil spray instead of olive oil. Very tasty!

  14. Can you do this if chickpeas are not from a can but already dry?

    • You would cook them first, then roast the cooked ones.

    • Dry chickpeas require not only relatively long cooking time, but also at least 6-8 hours of soaking (can be done overnight though!). I do this sometimes, but buying cooked and canned chickpeas is relatively inexpensive and saves a lot of time.

      • I made this by first cooking my dry chickpeas in my Instant Pot in 50 minutes. Then pat dry and roasted in the oven for 45 minutes at 350 degrees. I Itossed then with olive oil and my favorite spices. This is such a good snack and will make again.

    • Trying to eat dried chick peas would probably result in you breaking your teeth 

      • Right you are! I did break a tooth! I was looking at these recipe and comments to see if they might be a little softer than the ones I bought at a Weight Watcher meeting. 

      • This recipe not these recipe 🤦🏻‍♀️

  15. Excellent! I’ll be stuck at the Sea-Tac airport next month for 4 hours after arriving until my mom’s flight arrives, and I was looking for a high-fiber snack to keep me away from the airport cafes. One thing though, roasted chickpeas have 0 points raw but 3 points per half cup after roasting.

  16. These were terrific. I made them with out the tile spray and they were still crispy and tasty. I put them in a veggie wrap! Thank you for posting.

  17. Delicious and they stay crispy even the next day.  Making a double batch this time! I didn’t have curry or coriander and they were still tasty!

  18. OMG. These are so good!   I wondered how they would turn out but I gotta say these are nice and spicy but not so salty, just enough salt.  Really scratched my ich for a light snack and so healthy for you I didn’t feel guilty eating them.  Will make again for sure.  Thank you for sharing your recipe with all of us.  

  19. Have you made these in tan air fryer? If yes, at what temperature and for how long?
    Thanks 🙂

  20. Hi. Is there any suggestions to bake these with a little sugar so they are sweet?

    • I put sugar in mine and they were great! The sugar flavor enhances at it sits.  Has anyone made with dried beans vs canned?

      • Yes, I used dry chickpeas, which means soaking, cooking and they you need to really dry them well. Hours of work, not sure its worth it.

  21. Can this recipe be adapted for an Instant Pot?

    • You could use your instant pot to cook some dried chick peas in bulk, then bag into portions and freeze, you have them ready to go.

  22. These are delicious! I put them on my salad instead of croutons, they are crunchy an tasty. Thank you for the recipe.

  23. Wow!!! Not on WW but am a vegan. These are soooo yummy!!! Just made them BF has nearly finished them. Looks like going to have to make more and l will hid these!!! Thanks xx

  24. Can this be made ahead and stored? I will be traveling and would like to make this before I go and pack it in my carry-on.

  25. Love these! But if you get a chance, check out Alton Brown’s method for roasting, which requires no shaking/stirring. 350 degrees for 30 minutes, then turn off oven, but leave the chickpeas in the cooling oven for 1 hour. I have done this many times and they come out perfect every time! I’m very excited to try to spice blend on my next batch!

  26. The seasoning is perfect. I always have these in the pantry for snacking.

  27. Fantastic! Thanks for sharing this awesomeness! 🙂

  28. Hi, these are delicious but they’re not zero points when roasted. Half of a cup, roasted without oil, would be 5 freestyle points according to Weight Watchers plan. I contacted their website “expert chat” and they are only zero points in their original form, not dried or roasted.

    • I’ll look into it.

      • Hi Gina! Were you able to find out an answer yet? I put your recipe in the recipe builder online (I don’t have the app where you scan ingredients in) and it came up zero. I’m wondering if there are differences in canned chick peas, like some have added sugar or oil and some don’t. Thanks for the help, this is a great recipe!

  29. This is an amazing snack.  Love love love it!!!

  30. LOVED these. Already planning on making again. this weekend. This will be a great snack for work!

  31. You are truly amazing! Everything I’ve tried has been delicious. Thank you for the wonderful recipes and tips. You are responsible for helping me stay on track! Thank you, thank you! ❤️????

  32. Have you ever tried this in the air fryer? If you have how did you cook it?

  33. Made these the other night and they were really good. The spice combination is perfect!

  34. Hi-I’m not sure why but on my desktop and my phone the recipe isn’t showing–can you check to see if there’s something I’m missing? It shows up on my phone if I google “Skinnytaste roasted chickpeas” but when I click on the rest of the recipe it doesn’t show up in the content section of this page…thanks!

  35. These will have points. The reasoning is that once you roast them they become a snack (like a nut) and easy to over eat. It’s the same theory as corn and popcorn. Corn as a veggie is zero but once you dry it and then pop it, it becomes easy to overindulge. this is coming from my leader at my WW meeting. 

    • Sounds like it you stick to portions and moderation, it will be 0.

    • Thank you for this answer.  I was trying to understand how a 0 point food could go to 3 points, and this makes perfect sense.  I think I will stick to the raw chickpeas, seasoned with spices.

    • I agree. 1/4 cup of roasted chickpeas is 1 point and 1/2 cup is 3 points (per the WW recipe for the same and per the WW app) so 1/3 cup would be probably 2 points.

  36. I’m also curious about the points value now. It would seem that it should be zero points. 

  37. Pingback: Healthy Snack Ideas You'll Actually Love - The College Juice

  38. Are these really 3 Weight Watcher Smart Points now that Chickpeas are zero? As long as you don’t use a ton of the Olive Oil spray, everything on this list is zero points. ??

  39. I believe these would be zero points now?

  40. How long do these keep for? Shelf life?  Just made them, FABULOUS!

  41. Pingback: Elite Nutrition and Performance Vacationing: The Healthy(er) Approach, Nutrition Edition - Elite Nutrition and Performance

  42. Cooked a double batch in Actifry for 35 minutes – last five minutes I added tiny bit of oil and the seasoning Amazing!

  43. OMG. So good! Just baked them up now after coming home from the gym. Yummy!! Was clock watching oil I could get them out of the oven, thank you!!

  44. Thank you so much for your time and posting . I’m on a no carb no sugar diet and these sound great .
    Roasting my carbonza bean  as I send this message . … This is great will be sharing this with several of my friends … Melody

  45. I've been doing this for years as a snack. But I usually put the spice on before I bake… Makes them even better cause the spices are roasted in 🙂

  46. Would it turn out the same if you baked them with the spices on, instead of adding after they've cooked?

  47. Just tried them and they are delicious! I can see these being a regular salad garnish and snack.

  48. I have made these in the past and always removed the skin which is very time consuming. I always did it because I was afraid they wouldn't dry as well. Wondering if people can get them super crunchy without removing the skin?

  49. Love these, been making them for years I like garlic and tex-mex spices on the too

  50. I'm writing this as I attempt not to eat the whole bowl by myself. These are really excellent. Thank you!

  51. This spice mix/blend is really tasty. I read on another recipe to cook the chickpeas for same time but at 425 degrees to get them more crisp. Such a great recipe that I crave.

  52. I make mine with Taco Seasoning…I toss in olive oil and seasoning and then bake.

  53. Wouldn't you want to coat with olive oil and spices mixed together first, and then roast them? Sounds a bit odd to do all of that after you take them out of the oven.

  54. I was going to ask the same thing as emmart; if I'm using dried chickpeas, is soaking them enough, or do I need to cook them also before I can roast?

  55. I just bought 3lbs of bulk chickpeas. How do i use the dry ones in this recipe? No instructions with them since they came from bulk. Do i just cover and soak overnight?

  56. I made these last night from another site with almost the same recipe minus garlic and curry powder, and cayenne instead of chili powder. They were tossed in spice/oil mixture and baked 400* for 45 minutes. YUMMY!

  57. Made them last night with ranch dip mix – yummy!!

    QUESTION: Do they need to be refrigerated?

  58. made these last night with sea salt and sriracha!!!

  59. I made these and did NOT like the seasoning on them. BLAH!

  60. I made a batch of these last night and it took almost an hour to get crunchy and then when I went back to them this morning they were almost raw in the middle again. Do you know if I can put them back in the oven and crisp them back up again?? I did put the spices on them so I'm not sure how that might affect them toasting again.

  61. I made these and loved them!! but unfortunately I ate the whole 15oz can, 12 pts , really. ouch

  62. How long do you suppose these will stay fresh? It sounds like a great snack to have on hand.

  63. Gina – I'm going to try making these as a substitute for my hubby's addiction to peanuts but was wondering…do you know how long you can store them in the cupboard…you mentioned to eat them warm but wondering about their staying power in the cupboard or fridge. Thanks 🙂

  64. Has anyone tryed using a packet of buttermilk ranch dressing mix. I have some and was wondering if I should wait and toss them in the mix after they are baked??

  65. These sound amazing! But here's a tip. STOP DOING 'DIET PROGRAMS & PLANS' AND JUST EAT WHOLE, CLEAN, NATURAL FOODS AND WORKOUT. The result will astound you!

  66. Gina, this may be the thing I've been looking for to help me kick my with my dreaded potato chip addiction! I have some health issues, and it's really important I stick with a healthful, low-carb diet. I do good in so many ways, but I have simply not been able to stop craving crunchy, flavorful chip-like snacks. I had roasted chickpeas at a pub on a cruise in December 2013, and I loved them. This will help me so much. It will make a wonderful work desk snack. And to think…this recipe has been here all along. It must be fate I found them today, right when I needed it most. Thank you, thank you, thank you!!

  67. This was delicious. Would love to see more healthy snack ideas. Especially with summer here and the kids home hungry all day.

  68. quick question, will these be fine stored for a few days in a container? or should they be eaten the same day?

  69. This was fabulous!!! Gobbles!!

  70. I'm doing the "My Fitness Pal" plan and these sound like the perfect low calorie snack. I even have a few cans of chickpeas in my pantry. Thanks!

  71. I couldn't find chickpeas at my local grocery store, would garbanzo beans work instead?

  72. My chickpeas were left out to dry for 2 hours and they only had to cook for 20 min at 375. I think the drier they are to start with the quicker they bake. These are tasty. Thank you!

  73. I've been wondering what to do with that can of garbanzo beans collecting dust in my cabinet until I saw this recipe linked to on buzzfeed. These were so easy and soooo good. I also added a sprinkling of brown sugar to make them spicy sweet. Great recipe!

  74. Roasted Chickpeas are a wonderful snack! They work well with all sorts of herbs and spices. I like mine with rosemary and a little garlic salt. Yum!

  75. Great recipe!!! Loved them and so did my family!

  76. Oh my goodness. I made these using soaked chickpeas; they'd been in the fridge in water for probably upwards of a week, left-over from a recipe I'd made earlier. Decided to give it a try.
    I roasted them at 375 as suggested for about 20 minutes, then turned it down to 300 because I wanted to catch a quick nap upstairs with my toddler. (figured it'd be okay, since lots of people had said they needed to roast longer than 30 minutes)
    After about 35 minutes, I came downstairs and turned it back to 375, on broil. After a few minutes, I heard a noise.
    LO AND BEHOLD… the chick peas had started POPPING!
    Yes, popping. Like popcorn. I couldn't believe it. I let them pop for awhile, thinking it'd be an anomaly but then realized the bottom of my oven was getting pretty messy.
    Got those bad boys out and laid a moist paper towel over them to cool them off. Seasoned as suggested. Very tasty… some are much crispier than others, and the crispy ones are FABULOUS. I'm excited to try with canned chick peas which I think might come out better 🙂 Thanks!

    • Hi –you said soaked chick peas…would that be the dry ones soaked in water but not cooked yet? I have some dry chickpeas and want to know if I can just soaked them first or do I cook them? I will try this recipe with the can peas as well….Thank you

  77. I've made roasted chickpeas before, but never seasoned! These are super tasty! Your recipe has them roasted more than I usually do, but its so much better than how I have been doing it! It took longer than 30 minutes – like closer to an hour, but SUPER yummy!

  78. Did you use canned or did you soak chicpeas./

  79. I made these tonight since I had some leftover chickpeas in the fridge. Very tasty!

  80. Can you substitute edamame for the chickpeas?

  81. Hubby and I loved these! Way better than chips or nuts when you feel like having something salty. It satisfies that need to munch while staying healthy. Great recipe!

  82. Tried these last night and they were so delicious! But I have a question regarding the quantities. I used a 400g tin of chickpeas (closest I could get to 15oz) and it cooked down to only 100g. So do the nutritional values apply to a 5oz serving or a proportional serving i.e. 30g of my 100g of cooked chickpeas??

  83. I love these! I did change up the spices since my stomach doesn't handle spicy, but they are a great replacement for chips!

  84. These are roasting in the oven right now! I changed up the spices to make it taste like Channa Masala. The main spices are garam masala, ponch poran, and dried mango powder. I can't wait!

  85. Gina, re: post of 6/17 by Anonymous.
    I concur with everything she said. 15 oz. can of chickpeas took almost 45 minutes at 375 in the toaster oven, and only amounted to 3 ounces dry weight. I adjusted the serving size to 1 ounce. Delicious snack, but please make the appropriate serving size change – a lot of us will end up eating the entire batch!

  86. Having a hard time getting the middle to be crispy too. They have been in the oven for almost an hour now…should I turn the oven up next time? How crispy should they be in the middle? like a nut?

  87. I just made these and they are delicious. Gina your blog has everything I look for in food. It's healthy, doesn't have a million ingredients that I need to go out and buy, is full of delicious foods and everything I've made so far is great. Please never stop sharing your recipes!
    -Brianne

  88. I made these last night and they were the yummiest snack I have ever had! I love crunchy food but potato chips just never cut it and these are perfect AND healthy! I am going to make a triple batch tonight and portion them into snack size baggies to take along to the park and stuff so I'm not tempted to grab something else! I also put a double layer of paper towels down and put the wet chick peas on them and put a double layer on top and rolled them to remove the "skin" not sure if it made a difference or not really. Thanks for all of your amazing recipes!!!

  89. Made these tonight – they were good, but I did cook a little longer. I was too impatient because I wanted to try them, but worth it to leave in the oven to ensure crunchiness.

    I added onion powder and a packet of splenda – because I love the sweet/salty taste. Really made a difference. Thanks another good recipe!!

  90. Just want to point out a small mistake here. After roasting, 15 oz of garbanzos become a little over 3 oz! They are heavy with water. So, one serving would not be 5 oz., but rather, 1 oz. I kept looking for the missing beans. Also, it took more than 35 minutes for the centers to get hard. At 35 minutes it was still a little raw.

  91. I just made these – they are FANTASTIC – thanks so much – I'll never have to look for a salty, flavorful snack again!

  92. I just made these (using salt and garlic powder), and they're SO good!! Thanks for another great recipe!

  93. Thank you so much for all your hard work. I made 3 of your recipes tonight. They were all great and everyone loved this, pumpkin butter and chili taco soup.

  94. I am making these right now and to the poster who was concerned about sodium, I bought Eden Organic "Garbanzo Beans" with no salt added.

  95. You can use whatever spice you like! No rules, season to taste.

  96. This was my first time using your recipes(althought I have seen many I am going to try) this just seemed like an easy snack but I thought it was missing something. I thought they would be spicy. Could I add a little cayenne pepper? What do you think?

  97. is it possible to know the pro plus points of these please and if not the protein value would be a help . thank you for sharing so many fantastic recipes .

  98. Danielle – 8 oz = 1 cup. Hope that helps with your conversions.

  99. They are so good! I just made them.
    Started WW again this week and I am so inspired by your recipes. And who needs all those chemicals to make food look good in photo's.
    Gonna try your tzatziki tonight. I hope I can figure out how to properly convert the American measurements to Dutch/European measurements so i can make your bread and cake recipes.
    Thank you so much for all these recipes.

  100. No, I've only used canned, let me know how it works out.

  101. I was searching for a good roasted Chickpea recipe and this one looks like a winner. I'm a little concerned about sodium, so I was thinking about using rehydrated dried chickpeas from a bag instead of canned ones. Have you tried this? Any idea how well it would work?

  102. Gina – I am so happy I stumbled upon this site. thank you very much for your time. I made the Chicken Milanese with Arugula Salad and Tomatoes last night and the entire family loved it! My son ate three pieces of the chicken and he was leary because it was a 'weight watchers' recipe. Thank you for spending the time doing this! You are helping to make this WW effort a successful one!

  103. Thanks Paula, yes it takes a lot of time. Thanks for recognizing!! I'm happy you enjoyed these!!

  104. These were super yummy!! Thanks for posting all of these amazing recipes. I imagine it takes you a long time to take the pictures and post all of the information you do. I sure do appreciate it. 🙂

  105. If you use a paper towel to blot them it shouldn't take more than a few minutes.

  106. Question: how long does it take (approx.) for the beans to "dry completely"?

  107. That's odd, they should stay crispy if you store them in a container.

  108. I made these and they were delicious, the only thing was they were crispy when i baked them and got softer after two hours have passed. Do we have to eat them right away? or can they be stored in container without loosing its crispy texture?

  109. Let me know how they like them!

  110. week 3 on WW and going to a friends dinner party tonight where the theme is finger foods (no forks provided) so this looks like a winner to take, as well as the baked Zucchini sticks. Thanks for the great recipe ideas.

  111. I love this recipe! I just heard about your blog at a weight watcher meeting on Friday. You have great recipes. This is the first of many that I will try. Thank you!

  112. Excellent! Very nice indian spice combination….almost like a good samosa!

  113. @ann, I just lighly sprinkle it on, and yes, I use all of these spices, but it's according to taste.

    • Gina. I want to make some roasted chick peas in and take them over the weekend to card party for snack. What would be best way to store them so they stay crisp?

  114. How much of each of these spices do you add? I realize it may be to taste, but is there a basic amount of each one? And, do you use all of them? Thanks for your help-Annie

  115. Anonymous- Glad you like it!

    @Melissa – I don't think they would get crispy like they do in the oven. If you try it let me know.

  116. Do you suppose there might be a way to roast them in a large crock pot?

    • A crock pot usually tenderizes and moistens when it cooks. It will not roast them and make them crunchy, as this recipe , when done in the oven, roasts them and makes them crunchy

  117. Oh my God, I am doing WW (again!!) and were browsing the web to find good green beens recipes and here I am!! Your blog is great and very helpful! Thahks a lot Gina

  118. These look great I am definitely going to try. I already am drying my beans. 🙂 I took my can of chickpeas and did the points calculator and it was 1 point for 1/2 cup. So I don't know exactly how much the 3 servings measure but if you want to do it by a measuring cup…1 point for 1/2 cup is a good snack.

  119. i am sooo excited to make these! i’m not doing weight watchers, but all the recipes look so good in the pics, i will definitely try a few 🙂

  120. I’ve seen this before, and I do like chickpeas on salads, but I’ve never tried roasting them. I need to be brave and just try it!

  121. I LOVE THESE!!! I used your recipe – and they are so good! Thanks!