Savory Roasted Chickpeas

This recipe for savory roasted chickpeas provides a healthy, high-protein snack that will help you maintain your energy between meals. Perfect snack recipe!

These savory roasted chickpeas are an addictive, healthy snack.  I’m always looking for different sources of protein to sustain me between meals, and chickpeas (or garbanzo beans) are perfect for this.  A half cup of cooked chickpeas has almost 8 grams of protein, which is much higher than most snack foods.  They are deliciously crunchy right out of the oven.  The texture changes a bit if you store them, but you can get them crispy again by putting them under the broiler for a minute.  Check out my Chipotle Lime Chickpeas for a different, but equally delicious, healthy snack recipe.

Savory Roasted Chickpeas
  • 2 cups cooked chickpeas
  • 1½ tsp. salt
  • 1 tsp. smoked paprika
  • ¼ tsp. chili powder
  • ¼ tsp. cayenne pepper
  1. Preheat the oven to 400 degrees.
  2. Stir together the seasonings in a small bowl. Pour them over the chickpeas in a large bowl and stir to coat evenly.
  3. Place the chickpeas in a single layer in a roasting pan or on a cookie sheet with sides.
  4. Bake for 35-40 minutes, stirring every 10 minutes.
  5. These can be stored in an airtight container at room temperature. As stated above, you may want to put them under the broiler for a minute or two if they've been stored in the container for more than a few hours.

Savory Roasted Chickpeas Price Breakdown

I start with dried chickpeas, which are much cheaper than the canned version.  They cost $.17 per cup when you start with dry beans, but they’re $.50 or more per cup when you buy the canned version.  The total cost of this recipe is $.55, or $.18 per half-cup serving.  These savory roasted chickpeas are a great healthy substitute for the empty carbs we often reach for between meals.

roasted chickpeas


    • Annemarie says

      Christina, I hope your son loves these too. It’s definitely nice to have a variety of healthy snacks on hand that your kids will eat.

  1. says

    Yum! I always have chickpeas on hand. Every 2 weeks, I cook a whole batch and freeze them (about 1 cup per container). This will be a perfect snack for both me and my husband! Thank you for sharing 😉

    • Annemarie says

      Jenny, I’ve never removed skins from chickpeas. I’m glad I haven’t seen that in a recipe – it doesn’t sound fun!

      • Jenny says

        It is time consuming, but not that difficult to remove the skins. I tried this recipe with the skins removed and it worked well and was yummy.

  2. Anne says

    When you say “cooked chickpeas” what do you mean? I don’t eat chickpeas, but my daughter loves them. We have just used them in hummus and salads, so I’m not familiar with how to cook them.

    • Annemarie says

      Anne, if you buy canned chickpeas, they are already cooked. If you buy dried chickpeas, they’re hard and you can’t eat them like that. You soak them and boil them according to the package directions. I usually soak overnight, rinse, and then boil for a couple hours (until soft).

  3. says

    I’m definitely going to try this. It sounds yummy. Re: shells removal – I’ve tried using chickpeas both ways. Taking the time to remove the shells definitely makes a difference! I wouldn’t make hummus with the shells on, they turn out gummy and chewy. Without shells they are smooth and creamy.

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