Go Back

Roasted Chickpeas Fall Snack Recipe

Emily Carter
Roasted chickpeas, tossed with spices and baked until crispy. A healthy, crunchy, and satisfying fall snack that will make you rethink snacking.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 180 kcal

Ingredients
  

  • 1 can 15 oz chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • Salt to taste
  • Optional: chili powder for extra heat

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Pat the chickpeas dry with a towel to ensure they crisp up.
  • Toss the chickpeas with olive oil, paprika, garlic powder, cumin, and salt.
  • Spread the seasoned chickpeas in a single layer on a baking sheet.
  • Roast for 25-30 minutes, stirring halfway through.
  • Keep an eye on them so they don’t burn – crispy is key!
  • Let them cool for a few minutes before devouring.

Notes

Nutritional Information (Per Serving)

  • Calories: 180
  • Total Fat: 8g
  • Saturated Fat: 1g
  • Carbohydrates: 22g
  • Fiber: 6g
  • Protein: 9g
Vitamins and Minerals (Per Serving)
  • Vitamin A: 10%
  • Iron: 15%
  • Vitamin C: 2%
  • Calcium: 4%
  • Magnesium: 8%

Additional Notes/Tips

  1. For extra flavor, try adding a squeeze of lemon juice after roasting.
  2. If you prefer a sweeter snack, drizzle with honey before roasting.
  3. Store in an airtight container to keep them crunchy.
  4. Feel free to experiment with different spice combinations like curry powder or smoked paprika for variation.
  5. Don’t burn them. They may look like they’re ready, but you want crispy, not charred.