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

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 2009


Read the full recipe after the video.

Recipe Summary

1 hr


Ingredient Checklist


Instructions Checklist
  • Position rack in upper third of oven; preheat to 450 degrees F.

  • 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 Facts

131 calories; protein 4.1g; carbohydrates 18.6g; dietary fiber 3.9g; fat 4.6g; saturated fat 0.6g; vitamin a iu 32.7IU; vitamin c 3.1mg; folate 54mcg; calcium 36.1mg; iron 1.5mg; magnesium 23.7mg; potassium 139.9mg; sodium 303.1mg.

Reviews (24)

Read More Reviews
24 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 2
Rating: 4 stars
I didn't have those two spices so I improvised and it still tasted great! Everyone loved it. Had to cook the chickpeas for 45 minutes though for them to get really crunchy. Great recipe!! Read More
Rating: 4 stars
Crunchy healthy snack I agree that this is a very good recipe. What I like is that you can adapt the seasonings to meet your taste preferences. Cayenne pepper is a good addition if you like hot and spicy. I used 5-spice yesterday and enjoyed that flavor profile. I lowered the oven temp to 400 and cooked for 45 minutes. Pros: Easy adaptable Cons: Requires attention Read More
Rating: 3 stars
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? Read More
Rating: 3 stars
Quick Snack Low Effort I followed the recipe to the mark and it turned out good. I also made a 2nd batch and tossed in different seasonings instead to kick it up a bit since recipe was a little safe/bland for me. I added sea salt instead of regular salt chili powder garlic ginger red and black pepper cayenne paprika basil and cilantro. I liked my second batch better and for the cost of a can of beans and seasonings I will probably continue to experiment a bit to find just the right mix. Pros: Low cost easy to assemble Read More
Rating: 5 stars
used ADOBO seasoning. loved it Read More
Rating: 5 stars
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. Read More
Rating: 4 stars
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. Read More
Rating: 5 stars
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 Read More
Rating: 4 stars
Exploding beans? When I removed the tray after 15 minutes to stir one of the garbanzos blew up in my face. After the second 15 minutes they were all over the oven. I don't think that this is a repeat for me. Pros: Easy snack Cons: A bit messy Read More