Crispy Latin Chickpeas



I love an easy healthy snack that’s not only packed with flavor and crunchy, but has no added fat and provides health benefits!  To this end, I have perfected my oven roasted chickpea (aka garbanzo bean) recipe.

Chickpeas are good for you! They’re loaded with insoluble fiber and promote a healthy digestive system, and studies have shown that they provide more appetite satiety when compared gram for gram with other sources of fiber.  1 cup can provide you with 85% of your daily recommended antioxidants. Garbanzos can even help regulate blood sugar!  These and many more health benefits are detailed on one of my favorite sources for nutrition information, World’s Healthiest Foods.

As I mentioned, these chickpeas are super easy to prepare!  First, rinse well and drain your beans.  If you’re using beans you’ve cooked yourself (instead of canned) and they’re completely dry on the surface, go ahead and give them a rinse.  Since we’re not using oil, we need a little moisture for the seasoning to adhere properly!


While your beans drain, grab a zip top bag – gallon or sandwich size is fine.  Add all of your spices to the bag.


Add your damp (but not dripping!) chickpeas to the bag and shake, shake, shake!  When the beans are evenly coated,  dump them onto your favorite baking sheet and distribute evenly.


Bake at 375° for about 25 minutes, depending on desired crispness.  Serve warm or cooled!


Crispy Latin Chickpeas

1 15 oz can garbanzo beans (aka chickpeas) or about 1 cup precooked garbanzos
3/8 t salt
1/4 t cumin
1/4 t smoked paprika
1/4 t cilantro
1/8 t garlic powder

Rinse beans well and drain.  Combine seasoning in a zip top bag, then add drained (but still damp) beans to same bag.  Shake until beans are evenly coated, then spread evenly on ungreased baking sheet (with edges to keep beans from rolling off!) Bake at 375° for 25 minutes,  stirring half way through for even crisping.  This will produce chickpeas with a light crisp on the outside but a fluffy inside.  If you like less crisp, cook 10 minutes less.  If you prefer more crunch, cook 10 minutes more.   Eat warm or cooled! 


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