Charred roasted chickpeas in a mini cast iron pan

Roasted Chickpeas

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 1.5 cups


Chickpeas roasted until crispy and spiced with ancho chili, garlic, and cayenne

Adapted from Bobby Flay Fit


  • 1 can chickpeas, drained and rinsed
  • 1 tablespoon neutral oil (I use avocado, but canola or vegetable oil works too)
  • 1 ½ teaspoon ancho chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne
  • ½ teaspoon kosher salt


  1. Preheat the oven to 400 degrees; meanwhile, heat the oil in a skillet over medium high heat
  2. Once the oil is heated, add the chickpeas
  3. Add in all spices, including the salt; toss chickpeas to coat
  4. Continue to cook chickpeas in the skillet for about 2 minutes
  5. Spread the chickpeas out on a sheet pan lined with parchment paper
  6. Roast in the oven for 20 minutes, turning halfway through
  7. Let cool then store in an airtight container in the fridge


Paprika and Coriander: replace all spices in the recipe above (except salt) with 1 teaspoon of paprika and ½ teaspoon of ground coriander.

Oregano and Aleppo: replace the neutral oil with 1 tablespoon of olive oil (California Olive Ranch is my favorite). Replace all spices in the recipe above (except salt) with 2 teaspoons oregano (I prefer Mediterranean oregano) and ¾ teaspoon Aleppo pepper. Aleppo doesn’t have a ton of heat behind it, but if you are worried about the heat level I would start with ¼ teaspoon and work up from there.

  • Category: Snacks

Keywords: chickpeas, spice, ancho chili, garlic, cayenne pepper