Rating: 3.5 stars
20 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1

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

Source: EatingWell Magazine, September/October 2009


Read the full recipe after the video.


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

1/4 cup
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.

1 starch, 1/2 lean meat, 1 fat