Spiced Chickpea "Nuts"

Spiced Chickpea "Nuts"

17 Reviews
From: EatingWell Magazine September/October 2009

When roasted in a hot oven, chickpeas become super crunchy. They're a great low-fat substitute for nuts when salty cravings hit.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 15-ounce can chickpeas, rinsed
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt


  • Active

  • Ready In

  1. Position rack in upper third of oven; preheat to 450 °F.
  2. Blot chickpeas dry and toss in a bowl with oil, cumin, marjoram, allspice and salt. Spread on a rimmed baking sheet. Bake, stirring once or twice, until browned and crunchy, 25 to 30 minutes. Let cool on the baking sheet for 15 minutes.
  • Make Ahead Tip: Cover and store at room temperature for up to 2 days.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 1/4 cup
  • Per serving: 131 calories; 5 g fat(1 g sat); 4 g fiber; 19 g carbohydrates; 4 g protein; 54 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 33 IU vitamin A; 3 mg vitamin C; 36 mg calcium; 1 mg iron; 303 mg sodium; 140 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1/2 lean meat, 1 fat

Reviews 17

July 08, 2015
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By: Miss X
No Taste, Disappointing I had such high hopes for this recipe. It was very bland. I was expecting them to be crunchy like a nut they just shriveled up and were slightly mushy in the center. I would not waste my time making these again. Pros: Easy Cons: No flavor, boring
April 10, 2015
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By: EatingWell User
Awesome - if you do it differently OK so I used this recipe as a base as after reading the other comments I knew that it was too bland for my liking. I replaced the spices stated with Mexican mixed spices (like the ones you buy to put into chilli con carne for example), capsicum and ground chilli flakes & I used roughly the same quantities as in the recipe. Once the chick peas were well rinsed I patted them dry'ish before tossing them in the oil and spice mix. The batch needed cooked for about 35 mins and they are FABULOUS. I had to stop myself from scoffing the whole lot once they'd cooled down. Got them in work with me for afternoon nibbles - can't wait!! Pros: Super easy Cons: none
March 02, 2015
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By: Granny48
Not very flavorful I followed the recipe exactly and felt the spice was understated. My chickpeas did not get crunchy after 30 minutes in the oven. I couldn't leave them in any longer, because they were starting to burn. Doubt, If I will try this again. Pros: Easy Cons: Not crisp
August 23, 2014
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By: EatingWell User
What a delightful twist on the little ol' chick pea! love it. I used masala spice, o.oil and a little salt. If you drain the peas in a colander, there is less blotting on towels. This also adjusts the time to what is on the recipe.
July 27, 2014
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By: cat lover
Spiced Chickpea GÇ£Nuts'' You have to soak dry chickpeas for at least 12 hours and wash them before making this. Do not use canned or raw (unsoaked peas) Pros: healthy and tasty Cons: Not enough info
March 18, 2013
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By: EatingWell User
A few things ... This recipe is great but you have to rinse the chickpeas really well, and then dry them thoroughly with a paper towel (I had to use 6 paper towels before it was dry. This is REALLY important! And don't worry, the paper towels can be reused so its not a waste). (I make my own garlic olive oil using a garlic confit recipe) I used garlic olive oil and fresh cracked pepper. After tossing in the pepper and olive oil I lightly tossed them with Italian bread crumbs. I had to bake for ~35-40 minutes to get them crunchy. They continue to become more crunchy the longer they sit. Pros: Healthy, Flavorful Snack
March 05, 2013
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By: EatingWell User
I followed the recipe and mine blew up in the oven and the few that didn't were not crunchy.
January 28, 2013
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By: EatingWell User
Make Ahead Tip: Cover and store at room temperature for up to 2 days. does that mean frain and rinse the chickpeas and let them sit uncovered for 2 days before you do this recipe?
January 18, 2013
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By: EatingWell User
Great 100 calorie snack Maybe try some garlic, a bit more salt, and some curry. Pros: Loved the ease to make it. Very satisfying Cons: Surprisingly, it could use a little more spice.