Spicy crisp-roasted chickpeas

A sophisticated update to the old nut bowl

Cathy Elton
December 21, 2010 7:02AM (UTC)

I'm not usually much of a snacker; I'm more of a three-meals-a-day type. But around the holidays, that changes. Everyone's nibbling on something, and it's kind of contagious (unfortunately). And though I can't eat those cheese straws, cheese balls, cream cheese dips or the other high-fat holiday snacks, I'm not about to sit in the corner and pout, no sirree. These roasted chickpeas are delicious enough for the whole party to enjoy -- and still heart-healthy. They're not only full of fiber and protein, but they're also quite low-fat. What other snacks can you say that about?

Most important, they are crunchy and addictive. When people grab a handful, they might not know what they're eating. I had someone ask, "What kind of nuts are these?" It's hard to believe that a lowly can of garbanzo beans can be so magically transformed.


For the seasoning, I chose a combination of Chinese five-spice powder and cayenne pepper, but you can use any spice combination you'd like. My next version is going to be smoked paprika and cumin. Now I just need a party to take them to, because otherwise I'll eat them all myself.

Spiced Roasted Chickpeas


  • 1 can garbanzo beans, drained, rinsed and thoroughly dried
  • ¼ teaspoon Chinese five-spice powder
  • ¼ teaspoon cayenne pepper (more to taste)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 teaspoons olive oil


  1. Toss everything together and spread on a baking sheet. Roast at 400 degrees for 40 minutes or until completely crunchy.

Cathy Elton

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