Garlic-Chili Roasted Chickpeas

If you're looking for a snack that high in fiber and full of protein, try these Garlic-Chili Roasted Chickpeas. 

A light blue bowl filled with roasted chickpeas sitting on a folded napkin

I try to keep a can of chickpeas (also known as garbanzo beans) in my pantry at all times. Usually to make hummus or to use in a salad. These versatile round little legumes are low in fat and gluten-free. The bean's firm texture and nutty flavor are a perfect match for the spices in this recipe.

Are you in a no crouton zone? Use these as a substitute on top of a salad or tossed in your favorite soup or stew.

Garlic-Chili Roasted Chickpeas

If you're looking for a snack that high in fiber and full of protein, these Garlic-Chili Roasted Chickpeas a great choice. These versatile round little legumes are low in fat and gluten-free.

Course Appetizer
Keyword chickpeas
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8 servings
Author Lisa Marie Todd

Ingredients

  • 2 15-oz cans chickpeas, rinsed and dried well
  • 3 tablespoons olive oil
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon red pepper flakes
  • 1/2 teaspoon Kosher salt
  • 1 tablespoon Italian parsley

Instructions

  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper.
  3. Rinse chickpeas, drain well then pat dry with a towel. Make sure the chickpeas are dried thoroughly.
  4. In a medium-sized bowl, add chickpeas and olive oil. Evenly coat the peas, then sprinkle with salt and mix well.
  5. Spread the chickpeas evenly onto the prepared baking sheet.
  6. Bake for 45 minutes stirring a few times during cooking. The chickpeas are done when they are crispy, golden brown and dry.
  7. Transfer chickpeas to a bowl then add garlic powder, chili powder, onion powder, red pepper flakes and parsley. Mix well and serve.

Recipe Notes

Store the roasted chickpeas in an airtight container. They will keep for up to 1 week.

Let me know if you made this recipe or if you made any substitutions to put your spin on it. Snap a pic and post it to Instagram. Tag @lisamarietodd and hashtag #anappetizinglife. Enjoy!

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