Appalachia Appalachian Food

Roasted Chickpeas

Roasted chick peas

Can I share a secret with you? I never knew what a chickpea was until I was an adult. I suppose the first time I tried one was when I found them on a salad bar in some restaurant. Even after I found them to my liking, I never thought about cooking them at home.

Several years ago Miss Cindy taught me how to cook chickpeas and in turn how to make hummus with them.

Recently I discovered a new recipe to use with chickpeas.

Recipe for roasted chick peas

Roasted Chickpeas

  • 2 cans of chickpeas
  • 1 tablespoon of olive oil
  • 1 tablespoon sugar
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice

Drain liquid off of the chickpeas.

Chickpeas have an outer skin. The skin comes off pretty easily as you rinse the chickpeas in a colander under running water. The recipe said to take the outer skin off-but I’m not sure it’s necessary. I know I didn’t get the skin off of every chickpea and they were still very good.

Dry chickpeas off by patting with paper-towels or a clean towel. This step will also rub off some of the skins.

Let the chickpeas continue to dry while you make up the spice mixture of sugar, cumin, paprika, Cayenne pepper, garlic powder salt and allspice.

Drizzle olive oil over dried chickpeas and stir to evenly coat. Sprinkle with spice mixture-stirring again to make sure the chickpeas are well covered.

Easy snack for party roasted chick peas

Spread the coated chickpeas out evenly on a cookie sheet. I lined mine with foil for easier clean up. Bake at 450 degrees for 40 to 60 minutes. Keep a close eye on the chickpeas as they roast.

Basically they are already cooked-so how long you roast them depends on the texture or crunch you prefer. I cooked mine for 40 minutes and decided that was long enough. Most of mine were still chewy-but a few were really crunchy. The Deer Hunter liked the crunchy chickpeas that for whatever reason had cooked quicker. In other words the longer you cook them the crunchier they will be.

I believe the spice mixture would be very easy to change to whatever flavor your family likes-sweeter, hotter, saltier.

Store roasted chickpeas in an airtight container…if they last that long.


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  • Reply
    Sandra Poore
    January 21, 2020 at 8:28 pm

    Would love to see your recipe for hummus also. I will for sure be using this roasted recipe thanks for sharing !!!!!

  • Reply
    November 22, 2019 at 1:14 pm

    We love chick peas roasted. I’ve used an herbal spice, a cinnamon and sugar, Mexican spice. Or even just plain! My husband likes to keep some in his car to snack on while driving.

  • Reply
    Steve Patton
    February 1, 2015 at 1:30 pm

    Tipper, Thanks much for posting this. I have been enjoying this method for preparing Chick peas for a while now. I have tried a number of different coatings, but I keep dried chick peas (garbonzo beans)which are neither peas nor beans, BTW but an old world legume. My favorite coating is made from garlic (fresh smashed or powder) salt, cumin, coriander and cayenne or ground chili peppers. I also sometimes use salt, garlic powder, coriander crushed red peppers (or ground) and finely died cilantro.
    My favorite use for this little legume is as filafel which is a kind of small cake that is shallow fried in a bit of olive oil and usually served on flat bread with lettuce and tomatoes and sometimes cuke slices.
    The recipe I use is made from two cups cooked (or if you must, canned) chickpeas. Mash half coarsely with a potato masher then swirl the rest with I/ tsp cumin, 1/2 tsp coriander,2 tbs tahini 1/2 tsp fresh ground black pepper 1 tsp salt, a dash or two of cayenne, 1 smashed garlic clove, in a food processor and give a few pulses to make a sort of coarse paste. add this to the mashed peas in the pot along with a finely diced small onion which I generally soften in a bit of oil. Add fresh parsley or cilantro and mix thoroughly then chill for about an hour. Make into small cakes and fry till lightly browned in olive oil. Serve with lettuce and tomato or any other vegie you might wish on a sandwich and top with a touch of virgin olive oil and wine vinegar salt and pepper to taste and enjoy. This makes a very fine summer time lunch. It is best when one makes his own flat bread since it is so much better fresh than packaged but if you wish you can refresh the packaged kind in a hot cast iron skillet or for about 20 seconds on each side. Flat bread recipes available by request.

  • Reply
    January 26, 2015 at 11:05 pm

    I never knew what chickpeas were either until I ate hummus for the first time a couple of years ago.
    I’ve made these, but I only used 1 tablespoon of olive oil, then tossed with a tablespoon of chili powder, a finely minced garlic clove and a sprinkling of salt. I cooked them until crunchy on the outside but tender in the middle, I kept testing them.
    They’re great for snacks, but we used ours mostly on salads where they’re a good substitute for both the meat/egg (protein) and the croutons if you prefer. If you haven’t had them like this, they reminded me of spiced corn nuts if you know what those are.
    I’ve made hummus out of these but I’ve also made hummus out of canned cannelini beans, and they’re good too – make a creamier hummus actually.
    God bless.

  • Reply
    January 26, 2015 at 2:27 pm

    When did you say you were going to start writing that cookbook? Lookinng forward to it!

  • Reply
    b. Ruth
    January 26, 2015 at 12:52 pm

    and Jim…don’t need me no haggis!
    Neeps are just fine and wonderful just about anyway they are cooked.
    I’ve fried’em, biled’em, shredded’em fer salets and et’em raw with a handful of salt when was a kid!
    I sent Tipper a note and recipe for “Rumbledthumps”! Have you ever eaten “Rumbledthumps”?
    Yummmmy, but it does fill your belly and stays with you on a cold winter day….I imagine even a few months unless you’re walking the mountain hunting!
    Thanks Tipper,

  • Reply
    January 26, 2015 at 9:53 am

    So that’s what I been eating on my
    salad when I can make my own at a
    restaurant. They kinda look like
    peanuts to me and I don’t know how
    to describe the taste, but they’re
    eatable. I imagine they would be
    more tasty baked. Nice to know.

  • Reply
    Celia Miles
    January 26, 2015 at 9:44 am

    I, too, discovered chickpeas late… and now always have a few cans in the pantry. I’ll try roasting them.

  • Reply
    Pamela Danner
    January 26, 2015 at 9:41 am

    These look yummy! Thank you for the recipe.

  • Reply
    b. Ruth
    January 26, 2015 at 9:33 am

    I never knew, when hearing people refer to chick peas what they were either!
    My Mother always called them “garbanzo beans”, in a blue labeled can if I remember right! She would occasionally buy a can to put in salads, etc. I didn’t like them as a child!
    It has been just the last 10 years or so that I knew “chick peas” and “garbanzo beans” were the same thing! I like them in salads and my son makes a hummus with them. I’ve never cooked any from the dry form, but have seen them for sale along with all dried peas and beans in some stores.
    I think I will try your recipe. Sounds good, I love spicy, crunchy, nut like foods. These are probably a pretty healthy carb. I’m sure better’n tater chips!
    Thanks Tipper,
    PS…I wonder if you could use your recipe of this and use it on cooked butter beans.
    I finally found some dry butter beans, (still not the big ones) they were in a 12oz package not a 1 lb. package…My husband loves them, with cornbread!
    PS…Do you have snow? No snow here, but still looks like it could snow any minute!

  • Reply
    Jim Casada
    January 26, 2015 at 8:24 am

    Tipper–I rather suspect you have plenty of readers who never had chick peas or hummus until they were grown. Certainly that is the case with yours truly, and to that list you can add other foodstuffs such as fava beans and haggis which waited until adulthood. That being said, most of us should eat the occasional traditional Scottish meal of “neeps and haggis” to celebrate our roots.
    “Neeps” are turnips and haggis is a dish using the inner parts of a sheep including heart, liver, sometimes the kidneys, and lungs, along with onions, oatmeal, and spices. It is all minced up and stuffed inside a sheep’s stomach to cook. This may sound nauseating unless you are an aficianado of head cheese, liver mush, and the like, but let me assure you I found haggis delicious. Of course I think muskrat is mighty fine and I’ve eaten cougar backstrap and baked ‘coon, so some might question my culinary preferences.
    Jim Casada

  • Reply
    Miss Cindy
    January 26, 2015 at 8:23 am

    That looks and sounds very good. I like chick peas and usually buy them dried then cook them. I have a little prejudice against canned things…..not home canned things but tin canned things. LOL!

  • Reply
    Judy Mincey
    January 26, 2015 at 8:19 am

    As a child, I never encountered chickpeas, either. Or the delicious dishes that can be made from them. The first ones I ever saw were labeled garbanzo beans and were in a LARGE grocery that had a section devoted to Hispanic foods, the place I ever saw that phenomenon as well. I grew up in northwest Georgia in the fifties and we did not have broccoli, cauliflower, asparagus, cherries and a host of other things now readily available. This sounds like an excellent recipe for a nutritious snack.

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