These chickpeas come out crunchy, salty, and a little spicy.  They are a great snack, best served with a tall cold drink. They can keep for several days so they’re a great travel snack for vegetarians and meat-eaters alike.  I’ve reduced the cayenne from the original recipe so that they’re not too spicy.  Enjoy!

Spicy Roasted Chickpeas

  • Servings: 6
  • Difficulty: easy
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  • chickepea recipeone 15oz. can of chickpeas
  • 1/2 tsp. olive oil
  • 1 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/8 tsp. cayenne pepper


  1. Preheat oven to  400ºF
  2. Drain and rinse chickpeas, then lay them on a clean tea towel; roll gently in cloth to dry them completely
  3. Place them on a cookie sheet and drizzle olive oil on top; roll chickpeas to coat
  4. Blend the spices and sprinkle on top;  roll chickpeas again to cover completely
  5. Bake for 35 minutes shaking 2 times along the way (at 15 & 25 minutes is my recommendation). Add an extra 10 minutes if you like them really crunchy.
  6. Let cool and serve.


Lessons Learned/Advice:

  • I like to leave any loose chickpea skins mixed in; they end up extra crispy
  • You can use any pan but try to use something with an edge like a jelly roll pan or even a cake pan so you don’t lose the chick peas
  • I’ve never tried cooking these without parchment paper but I’m sure they’d be fine
  • This recipe can easily be doubled if you’re having guests. They don’t last long in our house
  • Feel free to play around with the spice mix; if you don’t like them spicy, reduce the cayenne to 1/8 tsp. or remove it altogether, although if you do eliminate the cayenne I’d be inclined to add something else like paprika or chili powder instead. I think these would be good with salt and finely chopped herbs as well. Let me know if try a different mix and if you liked it.


This recipe is a compilation of several others, but the inspiration came from Angela Liddon’s  Oh She Glows, a beautiful and healthy vegan cookbook.