Spiced Chickpea "Nuts"

Spiced Chickpea "Nuts"

23 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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 15-ounce can chickpeas, rinsed
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon dried marjoram
  • ¼ teaspoon ground allspice
  • ¼ 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: ¼ 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:
  • Exchanges: 1 starch, ½ lean meat, 1 fat

Reviews 23

February 11, 2019
profile image
By: 4 Strong Legs Wellness
Taste: added 1 teaspoon Smoked Paprika and another 1/2T olive oil to balance the addition of the paprika. Seems fine to me but others must judge for themselves. Plenty of ideas offered on this topic already. Your spice cabinet awaits! Crunch: 30 min on an "airbake" style baking sheet with perforations produced a crunchy result for some "nuts" out of the oven, but most of the interiors were soft. Adding another 5min (total 35 min) did not make all of them crunchy. Adding still another 5 min (total 40): all now crunchy but about a third burned. Adjusting the temperature to 400 or 425 F might help, but I'm going to try putting the raw beans in my electric food dehydrator first off to see if that helps with crunchiness at the end. I think proper cooking equipment will make an important difference to the success of this recipe, as will reliance on organic ingredients.
December 04, 2018
profile image
By: nmchilecat
I haven't made these. I have looked at the recipe over and over, and it says nothing about the chick peas. Do you use canned?
March 09, 2018
profile image
By: cap
used ADOBO seasoning. loved it
December 28, 2017
profile image
By: SureWhyNot
Theses were so good. I made the recipe as is. I had no issues with drying the chick peas and did nothing special or time consuming. Just rinsed well, drained well (shook the collender until there was no more water dripping), lay out on paper towels for 10 min. Moved to a dry paper towel for another 10 minutes and that was all. Followed the rest of the recipe and they came out great. Crunchy and full of flavor! I'll be making this again and again and again!
July 02, 2017
profile image
By: Laura Walther Schaefer
I doubled the recipe and subbed curry powder for the allspice and some of the cumin. I did not pat dry the chickpeas and did not have any problems. They are delish.
June 27, 2017
profile image
By: Kellbeezy
If you drain and properly dry the nuts, they definitely get crispy. I would say mine were lacking in salt. I would definitely make this again adding salt & cayenne since as noted, the cumin alone is pretty bland.
July 08, 2015
profile image
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
profile image
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
profile image
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
More Reviews