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Roasted Chickpeas

Roasted Chickpeas

8 Servings

Total time: 65 Minutes


    • 2 14-15 oz. cans of chickpeas (also known as garbanzo beans)
    • 2 tb. olive oil (can also use coconut oil)

    Honey Cinnamon (183 calories)

    • 1 tsp. ground cinnamon
    • 1 tb. granulated sugar
    • 2 tb. honey

    Sesame Seed (173 calories)

    • 1 tsp. sesame oil
    • 1 tsp. garlic powder
    • ½ tsp. sea salt
    • 1 tb. sesame seeds

    Garlic (163 calories)

    • 1-2 tsp. garlic powder or 2 cloves fresh minced garlic
    • ¼ tsp. fresh cracked pepper
    • ½ tsp. sea salt

    Spicy (163 calories)

    • 1 tsp. ground cumin
    • 1 tsp. chili powder
    • ½ tsp. cayenne pepper
    • ½ tsp. sea salt

    BBQ (170 calories)

    •  2 tsp. paprika
    • 1 tsp. cumin
    • 1 tsp. chili powder
    • 1 tsp. onion powder
    • 1 tsp. garlic powder
    • 1 tsp. salt
    • 1 tb. brown sugar


    1. Drain and rinse your chickpeas. Remove any loose skins off of the beans but don't worry about taking them all off. Just remove the ones that are super loose. On a paper towel or towel, evenly spread your beans and let dry.
    2. Preheat oven to 400° F. Line a cookie sheet with either foil or parchment paper. Evenly spread your dried beans on cookie sheet. Bake for 40-60 minutes. It will all depend on your oven. Check after 40 minutes and if they are crunchy, they are done. If they are too moist then cook a little longer but watch so they don't burn.
    3. After baking, quickly transfer to a bowl and mix with the 2 tablespoons olive oil or coconut oil. Then spread the seasonings of whatever flavor you are using and mix well. With the honey cinnamon flavor, after coating, you can put the beans back into the oven for 10 minutes or so to caramelize them. Store leftover chickpeas in an airtight container.