September 17, 2017

Spicy Roasted Chickpeas

Happy day! It’s a beautiful afternoon and I feel the fall weather quickly approaching. Yesterday our leaves started falling on the grass, and I’ve been wearing shorts less & less and pants more & more. With the onset of fall is also the transition back to school and routines. And I must tell you, I think I’ve finally developed a solid routine for this school year. I know that sounds crazy because it’s been a month since these new routines have been in place, but I find that nailing down a solid new morning & evening routine doesn’t happen overnight. So I’m excited that we’re at a good place. With that said, there’s a reason I haven’t posted on here lately. I’ve been trying to figure out my routine.

Therefore I should tell you that I’ve been wanting to post this recipe on here for a while! These spicy roasted chickpeas are divine and incredibly easy. Believe me. I had been wanting to make them for months over the summer and then when I finally did- PRAISE THE LORD it was like- –

  • Easy? Yes.
  • Snacky? Yes.
  • A topping for salads? Yes.
  • Roadtrip/travel friendly? Oh yes.

Pretty much, they are your versatile friend who can go anywhere with you. Also every time I’ve made them, I have hoarded them and consumed all of them in 2-3 days (yes, the entire batch- I know).





  • 2 cans- 15 oz each- of chickpeas/garbanzo beans; drained & rinsed
  • 2-3 T. extra virgin olive oil
  • 1 t. ground cumin
  • 1 t. chili powder
  • 1/2 t. cayenne pepper (want more kick? add a smidge more… but very sparingly)
  • 1/2 t. sea salt


  • Preheat oven to 400 degrees. Line a cookie sheet that as a lip with parchment paper.
  • In a colinder, drain and rinse beans. Set aside.
  • Using a small bowl, combine all 4 seasonings (minus extra virgin olive oil). Mix together.
  • Move rinsed beans into a medium mixing bowl. Add olive oil and stir. Add seasoning mixture and stir.
  • Pour seasoned beans onto parchment paper. Ensure all beans are all flat on cookie sheet. Spread them around for equal roasting. Bake in oven for 35 minutes.
  • Seal in air-tight container if not served immediately.


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