Kimberly Higgins Dietitian Food Nutrition

Spiced Roasted Chickpeas

Salty, crunchy and spicy! These roasted chickpeas offer all the sensations of your favorite salty snack, yet they are loaded with protein and fiber. Whip up a batch to nibble while watching the game or pair them with pre-dinner drinks. Although they are more spicy than hot, if you want to make them kid-friendly, replace the Siracha with ketchup. Happy snacking!

Spiced Roasted Chickpeas

Crunchy roasted chickpeas are packed with flavor and just a touch of heat!
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4


  • 1 15 oz can chickpeas (also called garbanzo beans)
  • 1 tsp Siracha or other spicy chili sauce
  • 1 tsp canola or vegetable oil
  • 1/8 tsp sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp smoked paprika (or plain paprika, if desired)
  • 1/2 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp salt


  • Preheat oven to 425 degrees
  • Dry chickpeas thoroughly by rolling them gently in a paper towel or kitchen towel. Remove any skins that come loose – they will burn during cooking.
  • In a medium bowl combine the siracha, oil, sugar and all the spices, including the salt. Stir to combine. Add the chickpeas and stir gently to coat them with the spice mixture.
  • Line a baking tray with parchment or a baking mat and spread the chickpeas out evenly.
  • Bake for 25-30 minutes, shaking the tray periodically to turn the chickpeas and ensure even browning. They are done when they are golden brown and are dry in appearance. Let cool slightly before serving. Serve warm or at room temperature.
  • They can be stored for several days in an airtight container. They may soften with storage. To re- crisp, put them in a 350 degree oven for 4-5 minutes.