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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  • 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

Preparation

  • 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 "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.