Skip to Main Content

Roasted Chickpeas With Red Chili Pepper Flakes

Written by Ashley Palmer | February 22, 2012

Don’t you hate how traditional salty snack foods—chips, pretzels, popcorn—can completely unravel a perfectly good day of healthy eating? Well, now you can have your salty snack without the guilt!

Teeny-tiny garbanzo beans pack loads of fiber and protein and leave you feeling full, and the heat generated from red chili pepper flakes has been rumored to boost metabolism. Toasted and seasoned, these beans have just enough kick and crunch to satisfy any snack craving!

Roasted Chickpeas With Red Chili Pepper Flakes
1 15-oz. can chickpeas (garbanzo beans), drained and rinsed
1 tsp. extra virgin olive oil
1 tsp. fresh black pepper
1 tsp. sea salt
1/2 tsp. cumin
1/2 tsp. paprika
1 Tbsp. red chili pepper flakes

  • Preheat the oven to 400ºF.
  • Pat the chickpeas dry with a paper towel. Discard any skins that peel off.
  • Combine the remaining ingredients in a small bowl and add the chickpeas. Stir until the beans are evenly coated.
  • Place on a baking sheet and roast for 30 to 40 minutes, turning once.
  • Serve immediately.

Makes 4 servings

You can replace the seasonings to create different flavors. I’m thinking a cinnamon-sugar combo is in my future! What spices are you going to try? Let me know in the comments box below!

Commenting is closed.
  • marisa says:

    I made these and they were so good but I overcooked them so they were dry, but the flavor is awesome. I added some all spice to them. Next time they’ll be perfect over some jasmine rice

  • Denver Local Realator says:

    I’ve been looking for a way to snack without feeling bad about it, and I also love chick peas…so this is going to be my new favorite, I think. I’m going to try making it tonight…maybe even toss them in a light spice rub i’ve made before. Great post, and thanks!

  • hungry says:

    try it with some artichokes, roasted sesame seeds, garlic cloves, and lemon…. mmmmm!

  • EMS says:

    Delicious and simple!

    I baked for 45 minutes at 375* some were still soft in the middle, others were crunchy, which actually was pleasant.

    They’re very hot!

  • Thor Odenwood says:


  • Turmeric says:

    These chickpeas are my favourite’s list. They are available in every kitchen. We can have this recipe very easily. I like such snacks with tea. Thanks for this sharing.

  • cindie says:

    oooohhhhhhhhhh!!!!!! you have to use cooked beans! ha ha! I tried making these but didnt know I had to cook the beans first… I was wondering why my beans never softened up enough to eat… ha ha! they were so hard! ha ha! Im laughing at myself…. now I know.. thanks!

  • Carol Hohmann Mariani says:

    Being vegetarians (over twenty years, yay) we always have chickpeas in the house. I will try this recipe this weekend.