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Spicy Roasted Chickpeas

Updated: Oct 3, 2023

Roasted chickpeas make for a healthy snack, and can also be used as a topping on salads, baked potatoes, and veggie bowels. Chickpeas, or garbanzo beans as they're sometimes called, are nutritious and high in plant-based protein and fiber. Play with the spices in this recipe to get it just right for you. One of the spices I use is Sumac, which comes from the Middle East and has a tangy citrus flavor. If you can't find Sumac at your local store, you can order it online. Or just substitute another spice for it - try Chili Pepper, Cayenne Pepper, Turmeric, or Curry powder. Be creative!


  • 15-ounce can of chickpeas, drained and rinsed

  • 2 tsps. of olive oil

  • 1 tsp. Sumac spice (or other spice of your choice)

  • 1 tsp. Smoked Paprika (you can use Sweet Paprika if you'd like)

  • 1/2 tsp. Cumin

  • Pinch of salt and pepper


  • Preheat oven to 400 degrees.

  • Dry the chickpeas by placing them between towels on your countertop. Gently roll and pat until the paper towel has absorbed all the moisture. You can remove the skins if you'd like - rolling the chickpeas helps to loosen the skins, so they come off easily.

  • In a medium-bowl, add dried chickpeas, the spices and olive oil. Toss well to coat evenly.

  • Spread chickpeas on a parchment-lined baking sheet.

  • Roast for 15-20 minutes, then shake the baking sheet to move the chickpeas around. Bake for another 15-20 minutes, or until they're browned.

  • Cool for 10 minutes.

Store the roasted chickpeas at room temperature in an air-tight container for up to 3 days. If they loose their crunch, pop them into the oven at 350 degrees for about 5 minutes.


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