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Roasted Spicy Chickpeas

I am always hungry, and I mean always. The hardest part for me is satisfying my stomach with something that is healthy, tasty, and nutritious. Yesterday, finding absolutely nothing appealing in my cabinets I decided to try to roast some chickpeas. Granted this is not a quick snack to make, I did a lot of snacking on the chickpeas before and while they were roasting! Throughout the whole process they were wonderful, and today as I finish the batch I could not be happier! They are spicy, crunchy and are managing to fill me up!

If you can manage to not eat them all as soon as they leave the oven, they make a great addition to any salad! They act almost as croutons adding a tasty bite!

roasted chickpeas

raw chickpeas


add spice


baking sheet


Roasted Spicy Chickpeas

1 can chickpeas, rinsed and drained
1 tablespoon coconut oil (coconut oil is a healthy alternative to other oils and in this recipe it does not change the flavor, you can use olive oil)
1/4 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon white pepper (use 1/4 teaspoon if you do not want too much spice)
1/2 teaspoon sea salt

Preheat oven to 400 degrees.

Mix the spices together and then mix them with the chickpeas and coconut oil. I used my hands to ensure that all the chickpeas were evenly covered.

Roast at 400 degrees for about 40 minutes making sure to shake the pan every 5-10 minutes to ensure that the chickpeas are roasting evenly.

Eat immediately or let cool for about an hour and then put in air tight container. They will stay good and crunchy for about two days.

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