spicy roasted chickpeas in clear bowl

Spicy Roasted Chickpeas

Many of the snack foods we see nowadays in grocery store aisles are ultra-processed with tons of added ingredients, many of which are hard to understand.  We know they aren’t the most healthy, but they deliver the flavor and crunch we’ve grown to crave. These spicy roasted chickpeas are one of my favorite simple snacks that will satisfy your craving for something crunchy and savory while also keeping you full and satisfied.

Simple, clean ingredients

I first mentioned this snack in my post about healthy snacks for a road trip.  I love making these to take in the car because they are easy to grab and do not need to be refrigerated, although I prefer them chilled. It makes for a more refreshing snack in summer to combat the spice.

When it comes to snacking, easy is the name of the game in our house. This easy recipe has a total of five ingredients and comes together to go into the oven in less than two minutes.

Snacks with easy to understand ingredients tend to be the healthiest options.

Mix it up

The best part about a snack like roasted chickpeas is that you can change the spices to suit whatever taste profile you prefer. I love the simplicity of cayenne pepper. salt, and pepper. But you could add some paprika, cumin, or chili powder as well to change the taste. Since this snack is so simple to prepare, you can easily switch it up from week to week.

These chickpeas are great for a school lunch, a mid-day work snack, or something to munch on while watching a movie. I love that the clean ingredients make this a healthier option that still delivers the bit of crunch and savory fullness offered by other processed snack foods.

Spicy Roasted Chickpeas

A savory snack with a kick
Course Snack
Keyword chickpeas
Prep Time 2 minutes
Cook Time 25 minutes
Clean up time 2 minutes
Total Time 29 minutes
Servings 4
Calories 210kcal


  • 24 oz chickpeas 2 cans
  • 1 tbsp olive oil
  • 1 tsp cayenne pepper
  • 1/4 tsp sea salt
  • 1/4 tsp pepper


  • Preheat oven to 425°
  • Open, drain, and rinse chickpeas and pat dry
  • In a medium-sized bowl, toss chickpeas with olive oil, cayenne pepper, salt, and pepper
  • Cover a baking sheet with aluminum foil or use cooking spray then spread chickpeas evenly
  • Cook chickpeas for 25 minutes, stirring once halfway through cook time
  • Remove from oven and allow to cool for 30 minutes before placing in tupperware for storage
  • Store in fridge for up to 7 days (if they last that long!)


If you don’t enjoy spice, leave out cayenne pepper.

Did you try this recipe or have another combination of ingredients you enjoy? Let me hear about it in the comments!

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