Spicy Roasted Chickpeas
This is a variation of our roasted chickpeas base recipe. If you love salty, crunchy snacks with a kick, then you’ll love these oven roasted chickpeas! Made with garbanzo beans, olive oil, spices, and a pinch of salt, these spicy roasted chickpeas are simple to make and easy to enjoy.
Servings: 1 cup
Calories: 130kcal
Ingredients
- 1, 15-ounce can low-sodium chickpeas, drained and rinsed
- 1 Tablespoon oil (extra virgin olive, avocado, or canola)
- ½ teaspoon chili powder
- ¼ teaspoon black pepper
- ¼ teaspoon kosher salt
- ⅛ - ¼ teaspoon cayenne pepper
Instructions
- Preheat oven to 375ºF.
- Place chickpeas on a cloth or paper towel and thoroughly pat dry. If time allows, let the chickpeas air dry for a few minutes. Remove loose peels. Don’t get too picky – just remove the ones that are obviously disconnected.
- Whisk together oil, spices, and salt in a medium bowl. Add chickpeas. Using a spatula, toss to evenly coat with oil mixture. Place on a rimmed baking sheet in a single layer.
- Roast for 40-45 minutes or until chickpeas are crisp and golden brown. Cool completely before storing. Enjoy!
Notes
This recipe easily scales up. Use 1 Tablespoon of oil and 1 teaspoon of total spice for every 1 ½ cups chickpeas. You will likely have to use another baking sheet so that the chickpeas have enough room to spread out and crisp up.
You can also add the spices after the chickpeas are cooked and while they are still hot; the flavor will just be slightly different.
Nutrition
Serving: 1cup | Calories: 130kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 577mg | Potassium: 34mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 404IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 0.3mg