Roasted Chickpea Snack from Recipe RenovatorSweet and crunchy, these roasted chickpeas are a favorite snack in India. I used Indian spices for my version. This is a Cooking Light recipe renovation.

This was inspired by a recipe in the crunchy snack series in Cooking Light in September 2012. Chickpeas are also known as garbanzo beans.

Suitable for:
vegan, gluten-free, low-sodium, migraine, reduced-sugar diets

Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Tuesday reviews, Wednesday essays, Thursday how-to’s, and Friday giveaways (when available).

Love Spicely spices!

Roasted Chickpea Snack from Recipe Renovator

Crunchy spiced chickpea snack

Indian spices warm up this easy, crunchy snack.
5 from 1 vote
Course Lunch
Cuisine Middle Eastern
Servings 8 servings


  • 31 ounces chickpeas organic, cooked or canned without salt
  • 2 tbsp olive oil (extra virgin)
  • 1 tsp garam masala
  • 1/2 tsp sea salt kosher salt (omit for low-sodium diets)
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves (dried, ground)
  • 1/4 tsp ginger (dried)


  • Preheat oven to 300F/150C/gas mark 2.
  • Wrap chickpeas in a towel; lightly roll to loosen skins.
    Rolling chickpeas in a towel to remove skins | Recipe Renovator
  • Whisk the oil with the spices together in a large bowl. Add the chickpeas and stir well to combine.
  • Arrange on a baking sheet covered in parchment paper.
  • Bake for 1 hour to 1 hour and 40 minutes, stirring every 20 minutes. Taste after one hour; they might be done at that point.


Per serving:
  • 212 calories
  • 6 g fat
  • 0 g cholesterol
  • 410 mg sodium (12 mg sodium with salt omitted, no-salt added beans)
  • 321 mg potassium
  • 31 g carbohydrate
  • 8 g fiber
  • 5 g sugars
  • 10 g protein
  • 5 Weight Watchers Points Plus
Required FTC disclosure: I am part of the Cooking Light Bloggers' Connection. I was not paid to write this post.