Saturday, April 10, 2010

Crunchy Roasted Chick Peas

Are you down for some guilt free snacking? Here's the easiest, high protein snack around. And it's very versatile.

  • Canned chick peas, drained well and dried

  • olive oil

  • spices, any you prefer. I used salt, pepper, chili powder and cumin powder. Feel free to add any spices you like, and exclude ones you don't. I bet dried dressing mix would be good here too. You can also make these sweet by adding splenda and cinnamon or some honey. Be creative.

Preheat over to 400 degrees. On a baking sheet drizzle with olive oil and any spices you prefer. Mix well. Bake for 40 minutes, but mix chick peas up every 10 minutes. Be careful, some will pop like popcorn in the oven. After baking let cool for about 10 minutes to get crunchy. I do not like the taste of chick peas normally, but these are crunchy and delicious.


  1. I made these awhile ago because of all the raving about them over on eggface's blog and I was not impressed. Maybe I used the wrong spice combination - maybe I'll try again, this time spicy like yours.

  2. I found I needed to add more spice to mine than I originally thought. Try it again and see if it works out!

  3. how long would this stay fresh for? wondering if this is something I can make up in a batch to travel with?