Some links may be affiliate links. I may get paid if you buy something or take an action after clicking one of these (at no cost to you).
Ohhh, snack foods, how I love you. There’s just something about the salty crunch of a potato chip or cracker that seriously hits the spot. Sadly, many of the crunchy snack foods we see in grocery store aisles are ultra-processed with tons of added ingredients, many of which are hard to understand. We know they aren’t the most healthy, but they deliver the flavor and crunch we’ve grown to crave. These spicy roasted chickpeas are one of my favorite simple snacks that will satisfy your craving for something crunchy and savory while also keeping you full and satisfied.
Simple, Clean Ingredients
When it comes to snacking, easy is the name of the game in our house. This recipe has a total of five ingredients and comes together to go into the oven in less than two minutes.
Change the Spices to Suit Your Tastes
The best part about a snack like roasted chickpeas is that you can change the spices to suit whatever taste profile you prefer. I love the simplicity of cayenne pepper, salt, and pepper. But you could add some paprika, cumin, or chili powder as well to change the taste. Since this snack is so inexpensive, you can easily stock up on chickpeas and switch it up from week to week.
Chickpeas in the Morning, Chickpeas in the Evening
These spicy roasted chickpeas are great for a school lunch, a mid-day work snack, or something to munch on while watching a movie. They also travel exceptionally well and are a great treat to pack for car trips.
I love that the clean ingredients make this a healthier option that still delivers the crunch and savory fullness offered by other processed snack foods. You can hand me a bowl of these over a bag of Doritos any day!
Spicy Roasted Chickpeas
Ingredients
- 24 oz chickpeas (2 cans)
- 1 tbsp olive oil
- 1 tsp cayenne pepper
- 1/4 tsp sea salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 425°
- Open, drain, and rinse chickpeas and pat dry
- In a medium-sized bowl, toss chickpeas with olive oil, cayenne pepper, salt, and pepper
- Cover a baking sheet with aluminum foil or use cooking spray then spread chickpeas evenly
- Cook chickpeas for 25 minutes, stirring once halfway through cook time
- Remove from oven and allow to cool for 30 minutes before placing in tupperware for storage
- Store in fridge for up to 7 days (if they last that long!)
Notes
Like what you’ve read? Sign up below to make sure you never miss a post and download my weekly dinner plan printable for free!
