crunchy chickpeas

If you are looking to tame your potato chip addiction, these crunchy chickpeas are the perfect remedy; they provide the same salty, crunchy fix as chips – without the grease and empty calories. I love that the healthy fat, fiber and protein in the chickpeas makes them a perfect snack that will keep blood sugar levels stables and prevent hunger between meals. They are also great to toss into green or grain salads – they can take the place of croutons!

The recipe couldn’t be easier – and allows for you to flavor them however you like. I’ve provided a few variation ideas, but feel free to experiment with your favorite herbs and spices. Make a big batch ahead of time, and store them in an airtight container for a week or so.

Oven-Roasted Chickpeas


1 (12 oz) can of chickpeas (I prefer Eden Organic – here’s why)
1 tablespoon of grapeseed oil
1/4 teaspoon sea salt


Preheat oven to 400. Line a large baking sheet with parchment paper.

Toss drained and rinsed chickpeas with olive oil and spices.

Spread evenly on a baking sheet and bake for 45-60 minutes or until browned and crunchy. Sprinkle with additional salt and let cool.


Spanish: Use olive oil instead of grapeseed oil. Add½ teaspoon smoked paprika, or ¼ teaspoon cumin + ¼ teaspoon paprika.

Mediterranean: Use olive oil instead of grapeseed oil. Toss chickpeas with two minced garlic cloves. Add ¼ teaspoon dried thyme and ¼ teaspoon dried oregano.

Southwest: Add 1 tablespoon chili powder.

Indian: Add 2 teaspoons curry powder.


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