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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.