I am about half way through the Whole Living 2012 Challenge.  At this point, I really want a savory snack.  I was browsing through the Whole Living snack recipes and came across this recipe for roasted spiced chickpeas.  They are crunchy, salty, and savory.  I never imaged that chickpeas could taste so good.

First, you get your ingredients together.  For this recipe, you will need a can of chickpeas (garbanzo beans), vegetable oil, ground cumin, ground coriander, ground ginger, ground hot paprika, and kosher salt.  If you don’t have all these spices on hand, and you just want to buy one spice instead of many, I would recommend substituting garam masala.  Garam masala is an Indian spice mix that is a great all purpose spice mix to have around.  I often stir fry some veggies and add garam masala to make a curry.

Next, in a medium bowl, mix the drained and rinsed chickpeas with 1 tablespoon of vegetable oil, 1/4 tsp of ground cumin, 1/4 tsp of ground coriander, 1/4 tsp of ginger, 1/4 tsp of ground hot paprika (use less paprika, no paprika, or sweet paprika if you don’t like spicy food), and 1/2 tsp of kosher salt.  Mix well so that the spices are evenly distributed over the chickpeas.  If you are using garam masala — use 1 tsp of garam masala instead of the cumin, coriander, ginger, and paprika; but, still add kosher salt.

Spread the seasoned chickpeas out on a rimmed baking sheet.  Bake at 425 degrees for 30 minutes.  Shake the chickpeas occasionally while they are cooking.

Let cook slightly and eat.  They don’t look like much; but, they are really good.  If you are entertaining, this would be a great thing for people to nibble on while you finish cooking.  They are also so easy that you could throw them together for an afternoon or evening snack.  Try them!  You will not believe they are actually good for you.

Roasted Spiced Chickpeas

from whole living

Note:  You can substitute 1 tsp of garam masala for the cumin, coriander, ginger, and paprika.  You can also skip the paprika, lower the amount, or use sweet paprika, if you don’t like spicy food.


One 15 ounce can chickpeas, drained and rinsed

1 tablespoon of vegetable oil

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon ground ginger

1/4 teaspoon ground hot paprika

1/2 teaspoon kosher salt


Preheat oven to 425 degrees.  Toss the chickpeas with the oil, spices (or substitute 1 teaspoon of garam masala for the cumin, coriander, ginger, and paprika), and salt until evenly coated.  Spread on a rimmed cookie sheet.  Roast, shaking pan occasionally, until chickpeas are golden and crunchy, about 30 minutes.  Let cool completely.  Store in an airtight container for up to 2 weeks.