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Spiced Chickpeas

Roasted Chickpeas

A little bit about Chickpeas

Chickpeas and garbanzo beans (the same thing), they are legumes that are in the same plant family as green peas, soybeans and peanuts.

Chickpeas are a great source of plant-based protein and fiber, iron, zinc, phosphorus, folate, B vitamins and more.

Chickpeas nutrition benefits include providing slow-releasing carbs, fiber and protein; helping balance blood sugar; improving satiety and weight loss; alkalizing the body; protecting the heart; improving digestive health; and providing vitamins and minerals.

You can use chickpeas to make hummus, stews or soups, Indian curry or dhal, flat breads, and other baked goods.

Spiced Chickpeas Recipe

Preheat oven to 400 degrees.


2 cans chickpeas

2 tbsp olive oil

1 tsp ground coriander

1/4 tsp chilli powder

1/2 tsp salt

1 tbsp flour

Rinse Drain and Dry Chickpeas

Try to get the chickpeas as dry as possible to ensure the crunchiest product. Place them on a towel-lined sheet pan with another towel on top and gently rub to remove the water. The more moisture on the surface means it could take longer to evaporate.

Remove the Skin

You’ll notice as you apply some friction on the chickpeas, the thin layers of skin easily come off. Eliminate those before roasting. Extra moisture gets trapped beneath the surface. You can leave the skins on if you are in a hurry or like that extra crispy layer.


Lightly oil the chickpeas with two tablespoons of any oil you prefer (olive, canola, grapeseed, coconut), ground coriander, cayenne pepper and salt. Then coat with flour.


Roast for 27 minutes or until golden and crispy. Stir and check every 10 minutes.

Cool on paper towel. Eat right away or enjoy as a snack or on top of a salad.

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