Homemade Roasted Chickpeas – A Crunchy Protein Packed Snack In 7 Different Flavors

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If you have yet to try roasted chickpeas, you are so totally missing out! They are like the healthy vegan version of Corn-Nuts! Do you remember Corn-Nuts as I do? I used to be addicted to the ranch flavored Corn-Nuts and the first time that I tried a bag of roasted chickpeas I had brought home from Costco, I was totally stoked to find a much healthier alternative to my childhood favorite snack. The best part? Their chock full of protein, manganese, iron, and folate! You can’t beat a healthy snack that’s salty and crunchy!

Herbs and spices make all the difference in flavor

It is not that difficult to flavor your homemade roasted chickpeas just the way you want! In fact, you could get creative with the flavor blends below and add in your favorite spices! I’ve been known to flip the script and add a pinch of nutmeg, ginger, and cloves to my honey cinnamon, or smoked paprika and lime to my ranch. The sky is the limit! Trying to get more herbs into your diet? Using herbs and spices to flavor your food is the best way to get the natural benefits of different herbs while adding intense flavor! Fresh herbs are usually going to give more flavor than dried herbs, but dried herbs will likely stick to the chickpeas better.

Delicious toppers to salads and meals

While this is one of my favorite protein-packed trail foods, if they can make it past your snacking phase, they make for great salad toppers and even top some of my favorite recipes! I once grilled an avocado half, topped it with cucumber salad and roasted chickpeas and it was the best easy vegan dinner! I couldn’t believe just how delicious they were on top of some of my favorite meals! Throw them in your salads, I dare you! They’ll add a burst of flavor and crunch that really ups your salad game!

Homemade Roasted Chickpeas


  • 1 16 oz. can of garbanzo beans/chickpeas
  • 1 Tbsp. olive oil (or avocado oil, coconut oil, etc.)
  • flavor mixture (see below)


  1. Preheat oven to 450°F and line a baking sheet with a rim, with parchment paper.
  2. Drain and rinse chickpeas.
  3. Soak in water for 2-3 minutes.
  4. Drain and rinse. Pour the chickpeas onto a dish towel and allow them to dry a bit more.
  5. In a medium mixing bowl, combine oil and the chickpeas. Mix until the beans are coated.
  6. Bake in the oven for 35-45 minutes, until crisp to taste.
  7. Turn the oven off and allow the chickpeas to stay in the oven for at least 15 minutes more, to continue to dehydrate so they stay crispy the next day!
  8. Remove them from the oven and toss the chickpeas with oil then toss them in the seasoning mix (found below) of your choice.
  9. Enjoy or save in a mason jar for later enjoyment!

7 different snack flavors



You could forgo the spices below and use a packet of organic ranch dressing mix if that is what you have on hand!


NOTE: for a caramelized effect with these, toss them in the honey/cinnamon/nutmeg/salt/olive oil mixture then put them back into the oven at 375°F and roast for ten more minutes.



  • 1 tsp. olive oil (or avocado, coconut, etc.)
  • 1/2 tsp. real salt
  • 1/2 tsp. black pepper
  • 2 Tbsp. dried salsa, powdered (I like to dehydrate my homemade salsa and then grind it into a powder with my favorite coffee grinder)
  • 1/2 tsp. lime peel powder/zest



For salt & vinegar chickpeas, you need to first add the drained and rinsed chickpeas to a pan with the vinegar. Open your windows up to ventilate and bring the chickpea/vinegar to a boil. Remove from heat and allow the chickpeas to sit in the vinegar for 15-20 minutes before draining and drying. Bake as per instructions above!

  • 2-3 cups white vinegar (for boiling the beans in!)
  • 1 tsp. olive oil (or avocado, coconut, etc.)
  • 1/2 tsp. real salt
  • 1/4 tsp. black pepper
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