Savory Roasted Chickpeas

So… you bought a can of chickpeas or garbanzo beans and do not know what to do with them. Well these little guys are a good source of plant based protein and fiber!

A few years ago, I started making Roasted Chickpeas as a healthy snack to have around the house. But I also add them to salads as the protein.


1 15.5 oz can of Chickpeas

1 ½ T Olive Oil

¼ t Garlic Powder

¼ t Cayenne Pepper Powder

¼ t Italian herb mix. I use Tuscan Sunset from Penzeys.


Preheat oven for 350°f.

Open can of chickpeas, drain and rinse well.

Remove extra moisture from the chickpeas with a paper towel then place in a small bowl.

Toss with Olive oil, garlic powder, cayenne pepper powder and Italian herb mix.

Toss chickpeas with olive oil to coat.

Add garlic powder, cayenne pepper powder and Italian herb mix. Stir to cover chickpeas.

Place on to a sheet pan in a single layer.

Bake for 25 minutes, taking out to stir 3 times. Chickpeas are done when they are a golden brown.

Remove from oven, let cool and ENJOY!

*Storage Tip* Store the chickpeas in the refrigerator for up to one week.

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