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Crispy Roasted Chickpeas Three Ways (Vegan, Gluten Free, Packed with Protein)

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I’m absolutely obsessed with snack food.  I’ll take three tiny tacos over a big one any day, and I often spoil my dinner by noshing chips and blueberries.  There’s something about small, bite-sized things that’s just so appealing – which is totally fine, as long as your snacks are healthy.


Which is why I’m so obsessed with these crispy roasted chickpeas.  After testing tons of recipe variations, I finally settled on a technique that makes the chickpeas perfectly crispy (and never burnt!) every single time.  Honestly, they taste so good it was hard to believe they’re healthy (and not fried!).RoastedChickpeas-2RoastedChickpeas-4

Because texture is only part of the story, I’ve included three different flavor profiles that all work amazingly with these:  za’atar, sweet chili and BBQ.  These are all perfect to bring to those summer BBQs (I see you, Memorial Day weekend!) so you can make sure you have something super healthy (but as delicious – if not more – than the packaged chips and the like) to nosh on.

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Try them and tell me which flavor is your favorite.  Zack and I are both totally addicted to the BBQ chickpeas right now – they’re the perfect combo of salty, sweet, smoky and spicy, and taste just like reaching into a bag of Lay’s potato chips.

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Crispy Roasted Chickpeas Three Ways


  • 1 15 ounce can of chickpeas
  • 1 tablespoon extra virgin olive oil, coconut oil or avocado oil

For BBQ Chickpeas:

  • 1 tsp maple syrup
  • 1/4 tsp paprika
  • 1/4 tsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp sea salt
  • Pinch black pepper

For Za’atar Chickpeas:

  • 1/2 tsp store bought za’atar

For Sweet Chili Chickpeas:

  • 1.5 tsp coconut sugar
  • 1 tsp chili powder
  • ¼ tsp sea salt


  1. Preheat oven to 350 degrees. Drain and rinse chickpeas, then spread in a single layer on a parchment lined pan. Bake (no oil or seasonings yet!) for 30 minutes. Remove chickpeas from oven and toss with oil (I just leave them on the parchment paper to do this, kind of using a spoon to move them around until they’re all coated). Bake for another 20-30 minutes, or until they turn golden brown. Remove and immediately toss with spice blend of choice, then return to oven for 10 minutes. Turn off oven and let cool in the oven. The cooler they are, the crispier they’ll get. These will keep at room temperature in a tightly sealed container for 4 – 5 days.



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  1. Sarah says:

    The BBQ ones were delicious! Made exactly as written for the first round. Used as a crunchy topping for rice and veggie bowls. Next time will double the recipe and up the chili powder a little bit. Thank you!

  2. The Best Plant-Based Protein Sources | THE ADVICES says:

    […] can be used in everything from hummus to salad toppings. I personally love to roast chickpeas with my signature BBQ spice blend—the savory-sweet combo gets me every time, and they’re perfectly poppable, sized just right […]

  3. The Best Healthy Super Bowl Snacks On The Internet | Caribbean Blogz says:

    […] These crispy roasted chickpeas taste exactly like your favorite BBQ chips—except they’re filled with protein and fiber. You can snack on these for hours and feel amazing. Get the full recipe here. […]

  4. Lola says:

    WOW! These were 100% incredible!
    I recommend adding spices after so they do not become burnt and brittle.

  5. Jennifer says:

    The asparagus is up in the garden so right now my favourite dinner is roasted asparagus and potatoes. I chop up whatever herbs are up in the garden along with some garlic and a hot pepper. Maybe add a small handful of chopped nuts. I add these for the last five minutes of cooking along with a little lemon juice or maybe balsamic vinegar. We had this three times last week.

    1. Liz Moody says:

      YUM!! Love asparagus season, and that herb mixture you have going on sounds DIVINE

  6. Donna F. says:

    I love to make quinoa with roasted brussels sprouts, dried cranberries and a sprinkling of hemp seeds. So simple but so delicious!

    1. Liz Moody says:

      Brussels sprouts are my favorite food on the planet, and this combo sounds AMAZING!

  7. Lynne says:

    A favorite weeknight dinner is Sloppy Joes and a side salad.

    1. Liz Moody says:

      Sloppy joes are so fun! They always remind me of being a kid (or kid at heart) and make me feel so happy!

  8. Ben says:

    Roasted potato and beet hash. Slice a few potatoes real thin, shred a couple of beets, toss them in a hot skillet with some coconut oil. I like to add in some chopped walnuts for that nice crunch. You can add some hot chili oil if you like a bit of a kick! Fresh herbs, especially basil and rosemary, are a must. Since it’s a hash, you can add anything else you like–I prefer a bit of arugula for some green, and maybe even some colorful carrots.

    Finally, poach an egg. When the potatoes and beets are nicely crisped, scoop the hash onto your plate, toss on the egg, and pierce the yolk to get that satisfying ooze. Voila, dinner!

  9. Jenniferanne says:

    Is this where I enter for the cookbook (which I’d love to win!). My favorite weeknight dinner is spaghetti or some sort of vegetable stir fry.

  10. MARLENE says:

    Roasted veggies with penna paste made from chickpeas. With marinara sauce.

  11. Erika P. says:

    Tuna casserole is one of my favorites.

  12. Kerry says:

    I never thought to remove the skins! I’ve been able to get roasted chickpeas crunchy most every time, but if this gets them even crunchier…I’m down!

    My favorite weeknight dinner (and any dinner, actually) is pizza. It’s super easy to make dough ahead of time and make sauce from a can of crushed tomatoes. I love making a couple of small ones so my husband and I can each top ours how we like In the summer, we love grilling the pizzas!

  13. Denise M says:

    I stick mainly with taco bowls or roasted veggies and turkey burgers. I could use some new ideas

    1. Liz Moody says:

      Farro is a strong contender for my favorite grain!!

  14. Bianca T says:

    i love spaghetti squash with meat sauce 🙂

    1. Liz Moody says:

      Spaghetti squash is so freakin’ magical. I’m impressed by it every time!

  15. Danielle says:

    One of my favorite weeknight dinners is a giant salad. I love the change the ingredients each time to keep it exciting for my family. A recent favorite was with roasted asparagus, chickpeas, artichokes, rashishes, and hard boiled eggs. My mouth is watering just thinking about it! These chickpeas would be perfect for it! 🙂