ESBS: Spicy Roasted Chick Peas

Pin It PIN IT!

Hey, you!


Yes, you! You tall & jovial legume with the top hat & monocle. I have some news and you aren’t going to like it. I have found a salty, sassy snack that tastes better than your peanuts. (Yep, that’s what she said). In addition to tasting better, they are better for you. So, I’m sorry Mr. Peanut, this snack may give you a run for your money.

These spicy roasted chick peas are the I owe this delicious snack to Kelly from Eat Yourself Skinny. I saw the post on her blog yesterday and IMMEDIATELY knew I had to make it. When it comes to salty snacks, these knock peanuts, cashews and chex mix out of the water. They are spicy, crunchy and make the perfect on the go snack. But like any small snack, you need to be mindful of how many you eat. As in, you could easily eat 2 cups of these during a 20 minute car ride or during a rerun of Seinfeld. (The one where George buys the sweatsuit made entirely of velvet, remember that one?)

Which may or may not have happened to me this evening, I’ll never tell.

Spicy Roasted Chick Peas

What You’ll Need:

  • 2 cups of chick peas
  • 1/2 tablespoon of chili powder
  • 1/2 tablespoon of red pepper flakes
  • 1 teaspoon of cumin
  • 1 1/2 tablespoon of olive oil
  • 1/2 tablespoon of Greek seasoning
How to Make Them:
  • Preheat oven to 400 degrees.
  •  Pour 2 cups of chick peas into a medium saucepan. Add water and bring to a boil. Boil continually for about 5 more minutes. Take peas off heat and let sit in water for an hour.
  • Once peas have sat in water, drain in a colander.
  • Pour 1/2 tablespoon of oil onto a baking sheet, spread around to grease. Mix peas with remaining olive oil and herbs.
  • Bake for 40-45 minutes (shorter for soften peas, longer for crunchier). After the first 2o minutes, shake the pan or move peas around with a spoon to mix them up.
  • Let cool completely and enjoy!

My only piece of advice is to not let Mr. Peanut see you eating them. I hear he can be a d*ck when he’s angry.

Nutritional information per 1/2 cup: 145 calories, 5 grams of fat, 20 grams of carbohydrates and 5 grams of protein. 

Leave a Comment


  1. Posted by The Culinary Lens on
    Thursday, July 21st, 2011
    I am just trying to imagine how good these are. OK stopped imagining I just want some. Another item to keep me away from Pringles LOL
  2. Posted by Steph C on
    Thursday, July 21st, 2011
    Haha you're too cute. These sound really tasty.. I'll have to make them soon! Do you think they would work if you used the precooked ones from a can? I've actually never gotten the raw/uncooked ones :X What can I say, I'm lazy!
  3. Posted by Ann on
    Thursday, July 21st, 2011
    Card night is Friday.....and I'm gonna make 'em!
  4. Thursday, July 21st, 2011
    Better than peanuts.  And healthier too.  Count me in.  Thank you Mrs. Newlywed.  I'm saving this one.
  5. Posted by RebeccaSubbiah RD on
    Thursday, July 21st, 2011
    they look so good, made something similar last week its the latest blogging craze he he 
  6. Posted by torviewtoronto on
    Thursday, July 21st, 2011
    delicious to snack lovely crispy chickpeas
  7. Posted by Lindsey@Lindselicious on
    Thursday, July 21st, 2011
    Is it just totally out of the question to use canned chickpeas?  Sorry I am so lazy, but this sounds so good.  Damm my laziness (unless the answer is yes). 
    • Posted by Claire Gallam10 on
      Sunday, July 24th, 2011
      Yes you can'
  8. Posted by Maris Callahan on
    Thursday, July 21st, 2011
    They look addictive!
  9. Posted by Jessica Trimble on
    Thursday, July 21st, 2011
    I'm not a huge fan of beans but I like chickpeas! I'll have to try this. :)
  10. Thursday, July 21st, 2011
    Roasted chick peas are such a good snack, I need to make a batch! Love your flavors.
  11. Posted by RavieNomNoms on
    Thursday, July 21st, 2011
    Oh my! I have never had roasted chick peas before and I am totally wondering why I haven't?! They look super yummy!
  12. Posted by kjpugs on
    Friday, July 22nd, 2011
    I am definitely doing this. Although I agree with some commenters- wondering if we can use pre-cooked canned. I am DYING for these!
    • Posted by Claire Gallam10 on
      Sunday, July 24th, 2011
      Yes you can!! Just skip the first step!
  13. Posted by on
    Saturday, July 23rd, 2011
    MMMMM! Roasted chick peas are so so so goooood! It's a very popular snack where I'm from and I've been eating chick peas like this since I was knee high. :) 
  14. Tuesday, July 26th, 2011
    roasted chickpeas are soo addicting! great recipe girl :)
  15. Posted by Kelly on
    Wednesday, August 10th, 2011
    Yay glad you liked them!!  Your pictures are fabulous! :)
  16. Posted by Kathleen on
    Monday, October 24th, 2011
    Thanks!  What is your "Greek seasoning"?  
    • Posted by claire on
      Friday, October 28th, 2011
      Greek seasoning is this: 1/4 cup dried oregano leaves2 tablespoons fennel seeds2 tablespoons dried crushed lemon grass1 teaspoon black pepper1/2 teaspoon salt
  17. Posted by mickle on
    Friday, October 28th, 2011
    Oooo, these look so good and I expect they will have just the texture I have wanted. Canned chickpeas have given too mushy  a result for me when I have tried roasting them. I will be trying this recipe (on a smaller scale) this weekend. These chickpeas could be just the "munchy" to have over Christmas here in NZ (I take over my parents' kitchen every Xmas, with their blessings and joy - remember Xmas is in summer here!)
    • Posted by claire on
      Friday, October 28th, 2011
      They are absolutely perfect!
  18. Posted by Nataša Pajestková on
    Sunday, May 20th, 2012
    According to my calculations : 1/2 cup = 338 kcal.