Spicy roasted chickpeas

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Spicy roasted chickpeas

A fun and tasty appetizer that's economical and fun to make
Servings 4
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins


  • 26×18 sheet pan
  • fine mesh strainer


  • 2 cans chickpeas rinsed and drained
  • 1/2 cup flour
  • salt & pepper to taste
  • 1/2 tbsp paprika
  • 1/4 tbsp cayenne pepper more if desired
  • 1/4 tbsp garlic powder more if desired
  • 1/4 tbsp red pepper flakes more if desired
  • 1/4 tbsp cumin more if desired
  • 2 tbsp freshly minced rosemary
  • 2 tbsp olive oil


  • Gather your ingredients
    Ingredients gathered on a white cutting board
  • Preheat the oven @ 350 degrees; open the cans of chickpeas, drain and rinse; lightly grease a sheet pan.
    2 cans chickpeas, 2 tbsp olive oil
  • In a bowl, mix the flour with all the spices and rosemary, plus the salt and pepper. Add the chickpeas and mix thoroughly.
    1/2 cup flour, salt & pepper to taste, 1/2 tbsp paprika, 1/4 tbsp cayenne pepper, 1/4 tbsp garlic powder, 1/4 tbsp red pepper flakes, 1/4 tbsp cumin, 2 tbsp freshly minced rosemary
    Chickpeas in a bowl with the flour mixture
  • Dump the chickpeas mixture in a strainer and shake off the excess seasoning.
    Chickpeas coated with flour being shaken of the excess
  • Place in the preheated oven and bake for about 20 minutes or until golden and crispy.
  • Before serving, liberally sprinkle salt and a drizzle of olive oil. Serve immediately and enjoy while warm.
    Chickpeas served in a rustic bowl
Calories: 127kcal
Course: Appetizer
Cuisine: Italian
Keyword: appetizer, baked chickpeas, chickpea recipe, healthy snack, spicy chickpeas, whole chicpeas recipe


Calories: 127kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 10mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 349IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg

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