These roasted chickpeas are a simple, nutrient-dense snack. Chickpeas offer plant-based protein and fiber, while olive oil provides heart-healthy fats. The warming spice blend—including cumin, paprika, and coriander—adds bold flavor along with anti-inflammatory and antioxidant benefits. 

• 1 can (15 oz) chickpeas, drained and rinsed 

• 1 tablespoon olive oil 

• 1 teaspoon ground cumin 

• 1 teaspoon ground paprika 

• ½ teaspoon ground coriander 

• ½ teaspoon dried oregano 

• ½ teaspoon garlic powder 

• ¼ teaspoon ground black pepper 

• ¼ teaspoon salt 

• ¼ teaspoon ground cinnamon (optional, for a hint of warmth) 

• ¼ teaspoon crushed red pepper flakes (optional, for a bit of heat) 

1. Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat. 

2. Prepare the chickpeas: Drain and rinse the chickpeas. Spread them on a clean kitchen towel or paper towels and pat them dry. Removing excess moisture helps them roast evenly and become crispier. 

3. Season: In a large bowl, toss the chickpeas with olive oil until coated. Add the spices and toss again to distribute them evenly. 

4. Roast: Spread the seasoned chickpeas in a single layer on the baking sheet. Roast for 25–30 minutes, stirring or shaking the pan halfway through, until they’re golden brown and crisp. 

5. Cool and enjoy: Let the chickpeas cool completely on the baking sheet—they’ll continue to crisp as they cool. Enjoy as a snack or add them to salads, bowls, or soups for extra crunch and flavor. 

Crunchy, nourishing, and full of flavor—these roasted chickpeas make a satisfying snack that supports your body, too. With plant-based protein, fiber, and healthy fats, they’re a go-to you’ll want to keep on hand.