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Roasted Chickpeas

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I had never thought about eating chickpeas until I saw a cooking demonstration on our local TV station. They were tasting them and saying how good they were. I pulled up the recipe on their website and the recipe they have is from Chop Chop magazine.

They are quite good and have a nutty taste when roasted. This is the second time I have baked some, but did not add the cayenne pepper as hubby does not like it hot. I'll be making some for Christmas for everyone to snack on. Some of it will have cayenne pepper, for our son-in-law who will love it hot.


Prep Time: 10-15 minutes

Cook Time: 25-35 minutes

Total Time: 50 minutes

Source: local TV station



  1. Preheat oven to 400 degrees F.
  2. Drain chickpeas and rinse in cold water.
  3. Pour in a strainer to drain water off.
  4. Roll drained chickpeas on a layer of paper towels to dry.
  5. Mix together the chickpeas, oil, salt, garlic powder and cayenne pepper.
  6. Layer on baking sheet.
  7. Bake 25-35 minutes, stirring halfway through.
  8. Ad

  9. They should come out crunchy and golden brown. Let cool.
  10. Enjoy.

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December 20, 20161 found this helpful

I make these all the time. A terrific snack.

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December 21, 20160 found this helpful


Thanks for posting this. I may have found another food to eat. If all I had eaten was boiled peanuts, I would not like peanuts. But roasted, delicious. Roasting has a way of bringing out hidden flavors. I'm sure it's the same with chick peas. Glad you showed a picture of the canned peas. I was wondering where I could get some to try.



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December 21, 20160 found this helpful

I am going to try these, I have had them before but never roasted. I am looking forward to serving them. I like the snowflake under the bowl, that is really pretty ;)


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December 21, 20160 found this helpful

Doug, I found the Hanover Garbanzo Beans Chick Peas at Walmart. You will have to try them. It's a healthy snack. Probably need to cut back a little on the salt.

Robyn, I'll tell my husband that you like the snowflake. He likes to doodle and traced it on a piece of paper then cut it out. It came in handy. I'll probably use it on the table Christmas.

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December 21, 20161 found this helpful

Easier, cheaper and healthier to find dried garbanzo beans (i.e., chick peas) at a store with bulk bins. That way you can cook them to the desired crunchiness (as opposed to the canned and overcooked mushy version) and omit salt altogether if your blood pressure is high.


Experimenting with different herbs and spices is fun and absolutely no oil required. E-mail wordswork@telus.net for my fat-free and oh-so-tasty version.

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February 6, 20170 found this helpful

I had a similar recipe calling for ranch dressing mix. Then I saw a variety of popcorn flavorings at the store including a ranch one and they work really well too. If you can't find the popcorn flavorings at your store you can order lots of them on line.

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December 27, 20160 found this helpful

If your Roasted Chickpeas are not crisp when you get ready to eat them, stick them in the oven and toast them for a few minutes. Mine have been a big hit. One comment was, "They taste kinda like chicken!!"

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December 27, 20160 found this helpful

This would be a great snack to pack in kid's lunch box!!

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January 22, 20170 found this helpful

Thanks so much for this recipe! And I loved your step by step photos. What a wonderful item to add to my healthy eating routine!

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August 20, 20180 found this helpful

Chick peas (also known as garbanzo beans) can also be found dry, in bulk. Soaking and cooking them (as one would any other legume) means avoiding salt altogether.


I like to leave the cooked beans in the cooking water until ready to roast. Draining and adding spices immediately means the spices stick to the still-damp beans: no oil necessary.

The fun thing about making these is the sheer variety. Any spice mix works, and experimenting is fun.

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