bowl of roasted chickpeas

I’ve never liked beans of any sort, but after reading books such as The Primal Blueprint and The 4-Hour Body, I was inspired to look into carbohydrate sources other than grains. The big two I found were lentils and chickpeas (aka garbanzo beans.)

The chickpeas look a little like hazelnuts, so I figured they must make a good snack when roasted and coated in salt! This led to cooking up some Oven-Roasted Spiced Chickpeas.

This is a very tasty way to eat these legumes. It’s also a great way to get carbs, protein, and fiber without eating grains, if you so choose.


  • 16oz bag of chickpeas (such as Arrowhead Mills)
  • 2 Tbsp olive oil
  • Spices, such as:
    • Sea salt
    • Curry powder
    • Turmeric
    • Garlic powder
    • Onion powder
    • Chipotle pepper
    • Cayenne pepper
    • Cumin



This is extremely easy. If you can operate an oven, you can do this.

Step 1: Rinse and Soak.

Start by rinsing off the dry chickpeas.

Then soak your chickpeas overnight. I put a pound of chickpeas in a saucepan with 6 cups water.

Step 2: Boil.

The next day, when you are ready to cook, boil the chickpeas for approximately 10 minutes. (If you didn’t soak them overnight, you’d probably have to boil them for an hour or two.)

Drain and let dry. Pat dry with a paper towel if necessary, because you don’t want dripping wet chickpeas going in your oil and spice mixture later.

Step 3: Preheat oven.

Preheat your oven to 350 degrees.

Step 4: Oil and spices.

Stir together the oil and spices in large bowl. Pour in chickpeas and toss until they are evenly coated with the spice mixture.

(For the spices, I usually just improvise and give the chickpeas a coating of whatever I have on the table!)

Step 5: Place on tray.

Spread chickpeas evenly on a baking tray.

Step 6: Bake.

Place the tray in the oven to bake at 350 degrees for approximately one hour. Stir or shake occasionally (every 15-20 minutes.)

*Other recipes call for baking at 400 degrees for 30-40 minutes, but I like to get them extra crispy without burning them, so I use the lower temperature and longer cooking time. It seems to work better for me.

Step 7: Let cool.

Remove the tray from the oven and let your chickpeas sit out on a cooling rack. Don’t burn your mouth trying to eat them immediately!

Step 8: Enjoy.

Once cooled to a moderate temperature, sit the chickpeas out in a bowl on the table. They are gone in a day or two (sometimes an hour or two) so I never end up storing them.


What do you think of chickpeas? What are your favorite spices for them?

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  1. I like to put cumin on mine! This makes me want to make some soon!

  2. I do honey roasted chickpeas (yes, like honey roasted peanuts). When they are almost done cooking, I put some honey on them, then bake for another 10 minutes to crisp it all together. Scrumptious!

  3. @Steph

    Mmmmmmmm! Interesting. That makes me wonder about doing a cinnamon sugar batch!

  4. Parmesan Garlic is my speciality. For the spice mixture I use grated parmesan cheese and garlic powder (or fresh minced garlic when I have time.) Sprinkle on some salt and pepper too.

  5. @Nathan

    I bet those are like breadsticks! Ever tried dipping them in marinara sauce?

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