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Roasted Chick Peas

Comments : 13 Posted in : Appetizer on by : Chris Tags: ,

I try not to be a snacker.

I eat my three meals a day, with a granola bar mid-morning and a cup of tea with one small piece of chocolate in the afternoon; I usually don’t even eat dessert after dinner*.

Disclaimer – I don’t eat dessert that late because I don’t keep any in the house after I make it. Otherwise I will eat it!

But on weekends, I tend to fall off the no snack wagon. I guess it’s because we are hanging out more at home, and thus in the kitchen, or visiting family and friends who put out snacks.

Our preferred snack is something salty crunchy, usually it’s something like homemade guacamole with Tostitos. Yum!

The other weekend we were looking to satisfy our salty crunchy fix, but we wanted to try something different, something a bit healthier to munch on. We looked through our foodie friend Lindsay’s blog, The Lean Green Bean. She has a bunch of healthy and light recipes which look tasty (you should check them out!), but we decided to try these Roasted Chick Peas.

Verdict? Oh man…

Salty? Check.

Crunchy? Check.

Healthy? Yes!

Let the guilt free munching ensue!

The recipe is very straight forward. In fact, you can change the recipe itself to reflect whatever spices and flavors you like. The key is to roast your chick peas long enough so that they have that satisfying crunch when you chomp down on them.

If you are looking to satisfy your salty crunchy craving, you really can’t go wrong with some roasted chick peas. They are loaded with protein and fiber, and have minimal fat and calories.

Roasted Chickpeas


  • 1 can (15 oz) Chick Peas
  • 1 tsp olive oil
  • salt to taste
  • fresh cracked black pepper to taste
  • fresh rosemary to taste


  1. Drain and rinse chick peas. Line a cookie sheet with paper towels and lay chick peas out to dry; about an hour or so. You don't need to wait an hour, but the drier they are the faster they will roast.
  2. In a bowl, combine your spices and chick peas, toss to coat.
  3. Preheat oven to 375 degrees.
  4. Pour chick peas onto a cookie sheet. Cover loosely with foil for the first 30 minutes of baking. Remove foil and bake for an additional 30 minutes. After about one hour crunch test the a chick pea, if its to your desired crunchy level take them out, otherwise let them bake 5 or 10 minutes longer. Enjoy!

Recipe from: The Lean Green Bean


13 thoughts

    • Chris
      January 12, 2012 at 1:15 pm

      Right? This was maybe my 3rd time having them, first time roasted, and they were awesome.

  • January 12, 2012 at 9:21 am

    I just made roasted chickpeas this week, too! I like adding them on top of my salads and in couscous, too–the crunch is awesome. 🙂

    • Chris
      January 14, 2012 at 10:50 am

      Thanks for inspiring us Lindsay, especially me, to snack healthier =D Cheers

  • January 13, 2012 at 9:42 am

    These chickpeas are amazing and I’ve been inspired to feature them in my Friday Food Fetish roundup. And I’ll be sharing on Pinterest. Please let me know if you have any objections and KEEP IT COMING!

    • Chris
      January 14, 2012 at 10:51 am

      No objections at all, thanks so much!

  • January 13, 2012 at 1:11 pm

    These look so good. Another blog recently featured them, too. I am going to HAVE to make them soon. I love chickpeas (just had an incredible fallafel burger for lunch). I think my hubby and kids might also enjoy them.

    • Chris
      January 14, 2012 at 10:53 am

      Thanks Kelly! I only recently am getting into chick peas, and these were a great way to have them. I bet the kids and hubby wont even notice that they are “healthy” 🙂

  • January 23, 2012 at 4:36 pm

    ok. You’ve convinced me. Saw these on Mel’s blog and was hesitant ’cause I don’t normally like chick peas, tho her picture looked good. Seeing two of you do this, well, I’ll give it a whirl. Just added to my grocery list.

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