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Roasted Chickpeas

Enjoy as a crunchy, spiced snack or in place of croutons in soup or salads!


  • 4 cups (1 L) cooked chickpeas or 2 cans (19 oz/540 mL) no-salt-added chickpeas, drained & rinsed
  • 3 Tbsp (45 mL) canola oil
  • 1/2 cup (125 mL) preferred spices (cajun, curry, garlic powder, chili powder, etc)


Preheat oven to 400° F (200° C)

Combine all ingredients in medium bowl and spread on greased or parchment-lined cookie sheet.

Bake for 30 minutes, stir, then bake another 20 minutes, stirring every 5 minutes.

Let cool and enjoy!

Once cooled, store in an airtight container.


  • Baking on parchment paper controls sticking to the pan.
  • Some ovens may run hotter than others, adjust the heat and baking time as needed.
  • Feel free to substitute any other cooked/canned pulses like black beans or pinto beans for a tasty treat!

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