Roasted Chickpeas

July 25, 2017

My new favorite obsession is roasting chickpeas. After learning that they become crunchy (almost like a nut) after roasting, I had to try it.

They’re a great alternative to nuts on a salad and they’re perfect for grabbing a handful for a snack. I’ve started packing them to take to work and snack on in the afternoons.

Chickpeas, or garbanzo beans, are loaded with fiber and are low in fat so they’re perfect for piling on salads for some guilt-free crunch.

Roasted Chickpeas


  • 1 can garbanzo beans, rinsed
  • 1-2 tablespoons oil of choice (I used olive oil)
  • Salt, to taste
  • Smoked paprika, to taste (optional)


Spread beans in a baking dish, drizzle with oil. Season with salt and paprika, if using, or seasoning of your choice. Bake at 375 degrees for 30-40 minutes, stirring once or twice.

The longer you roast them, the darker and crunchier they’ll get. Once they cool you can add them to salads or enjoy them on their own.

It’s a healthy, (somewhat salty) low-fat snack.