Spicy Roasted Chickpeas

I’ve indulged in one too many treats this summer, and lately have been very good in keeping on the straight and narrow with healthy eating.  But, a girl loves her snacks.  Salty, crunchy snacks to be precise.  I do not believe we should ever deprive ourselves of delicious eating (or snacking).  I just like to come up with healthier alternatives.  Enter these spicy, crunchy roasted chickpeas.  I had to force myself to put them away so I can type this blog post.
My four year old’s reaction to these, “Mama, I really, really like these.  They are very yummy.”  This makes me extra happy, as I like to fuel his little body with nutritious snacks whenever I can, since he is the pickiest eater and rarely sits down for three meals a day.  I made a decent sized batch of these, as they stay crunchy for a few days stored at room temperature (let them cool completely before storing).
Happy snacking!

Spicy, Crunchy Roasted Chickpeas Recipe
Yields 2
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Cook Time
45 min
Cook Time
45 min
Ingredients
  1. 2 (12 oz) cans organic chickpeas, rinsed and drained
  2. 1 teaspoon cumin
  3. 1 teaspoon paprika
  4. 1/2 teaspoon cayenne pepper
  5. 1/2 teaspoon kosher sea salt
  6. 1/2 teaspoon freshly ground black pepper
  7. 1 tablespoon olive oil
  8. juice of half a lemon
Instructions
  1. Preheat oven to 400°F.
  2. Rinse and drain the chickpeas then pour them into a large bowl. Pat them dry with a paper towel.
  3. In a small bowl, combine the cumin, paprika, cayenne pepper, salt and pepper.
  4. Pour olive oil and lemon juice over chickpeas, then add the dry seasonings which you combined in the bowl.
  5. Using your hands or a silicone spatula, toss to combine until evenly coated.
  6. Lay chickpeas out in a single layer on a baking sheet.
  7. Place in preheated oven for 45 minutes, or until crisp.
Notes
  1. Store at room temperature.
Love and Lentils http://loveandlentils.com/
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Comments

  1. Oh my, I will definitely try these, already love the shop bought ones so can only imagine these will be 10 times as nice. Thank you!!!

    • I would agree, store bought’s nice, but these are awesome! And you can dedinitely play around with the seasonings, cinnamon and honey if your’e in the mood for something sweeter, etc…
      Thanks for stopping by!
      Sophia

      • Just made a batch of these and also the sweet ones you suggested. Both gorgeous!! Couldn’t even wait until they cooled! Lovely to have something so healthy but delicious to snack on.

      • So glad you liked them! The sweeter ones are delish too, I agree. 🙂
        Sophia

  2. i love roasted chickpeas! this seasoning mixture sounds wonderful 🙂

    • I love them too, they turned out really great! And there’s so many other seasoning combos you can make these with.
      Sophia 🙂

  3. Reblogged this on Ricci's Vegan Journey and commented:
    Oooo.. yummy!!!

  4. This looks great Sophia! Good job, and love the photos. I really need to try this recipe. 🙂

  5. Loving your blog as I read through this! Just made a sweet version of these that is queued up to post on mine 🙂

    • I’m so glad! Thank you! 🙂
      Yes, I love sweet versions of these, they are so versatile, you can top them with so many different seasonings and they are awesome.
      Sophia 🙂

  6. Kristi says:

    I make roasted chickpeas all the time. My advice is to add the oil and spices AFTER they are roasted. They will be more crunchy and satisfying. Also, let them cool completely before putting them into a sealed container or they will soften. I’ve also found with spicing to keep it simple. I stick with sea salt, fresh cracked pepper, garlic powder, and red pepper flakes.

    • Sophia | Love and Lentils says:

      Thanks so much for the tips! I always welcome them. 🙂

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