Roasted Chickpeas

If it's salty, I'll eat it. With pretty much only one exception (nuts, because I'm allergic), anything that is salty and I can grab a handful of is right up my alley. I've read all sorts of reviews of toasted chickpeas lately, and I figured I'd give them a spin during that past-lunch-but-don't-want-to-spoil-my-dinner-appetite times.  This was really easy, I really spent the most time working on peeling off the chickpea skins which you apparently don't have to do. 

Working reminds me of the new Diddy son - did you know he has a new album? And it's under his old name Puff Daddy instead of P Diddy or Diddy. My personal favorite is Workin with Travis Acott and Big Sean because it's just hilarious and driving and a whole lot of fun.

But anyway, the chickpeas! The other bonus is that the different toppings were all things o had on the house, so there's nothing else you really have to go out for. I made three different kinds - plain with sea salt, spiced, and honey cinnamon. I'd say the honey cinnamon was my favorite, but my mom preferred the plain with sea salt. Overall these were good, but honestly next time I'd probably make a big batch of popcorn. I think I was looking for a relatively healthy but salty snack, but by the time you'd make these chickpeas salty enough you might as well chug a bottle of sodium (or get hot and sour soup at a Chinese restaurant). I definitely honk these are worth trying at home, and I'm open to suggestions for better flavor combos to make these little guys shine.


Serves: 2-3 as a snack

Total Time: 40 minutes


  • 1 can chickpeas
  • 2 tablespoons EVOO
  • 1/2 tablespoon sea salt

For Spiced Chickpeas:

  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder

For Honey Cinnamon Chickpeas:

  • 1/2 tablespoon EVOO
  • 1 tablespoon honey
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • Small pinch sea salt


  1. Drain and rinse chickpeas in a colander. Dry well with paper towels and let sit to dry for at least a few minutes. If any skins are peeling from chickpeas, pull them off, otherwise leave on. Preheat oven to 400°.
  2. Line pan or baking sheet with aluminum foil (if using baking sheet, roll up sides to avoid chickpeas falling into oven), and add chickpeas, EVOO, and sea salt. Toss to combine and roast for 25-30 minutes, shaking halfway through.
  3. While chickpeas are roasting, prepare flavors. With either topping option, combine thoroughly in small bowl to add hot chickpeas to when finished roasting. 
  4. Once chickpeas are browned (and some may pop! That's normal) and a sample chickpea is crispy all the way through and not soft inside, remove from oven and split into groups, adding chickpeas to each bowl you've created a flavor for. For plain chickpeas, add 1 teaspoon sea salt, and 1/2 tablespoon EVOO if chickpeas appear too dry for you.