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

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.