These are great as a healthy snack or salad topper for your springtime adventures or workday!

Servings: 4
Serving Size: ¼ cup

  • 1 (15.5-ounce) can chickpeas (or dry chickpeas)
  • 2 tablespoons extra-virgin olive oil
  • 1 lime, zested
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika or traditional paprika
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne
  • ¼ teaspoon sea salt (optional)


  1. Preheat your oven to 450 F and line a baking sheet with parchment paper.
  2. Drain and rinse the can of chickpeas (or prepare dry chickpeas according to package).
  3. Spread an even layer of chickpeas across a clean dish towel (or paper towel) and pat them dry.
  4. In one bowl, add the olive oil and toss the chickpeas until they are coated.
  5. In a separate bowl, combine the other ingredients and set aside.
  6. Add the chickpeas to the baking sheet in an even layer and roast them for 40 minutes, until browned. Turn the chickpeas after about 20 minutes.
  7. Once roasted to your liking, remove the chickpeas from the oven and sprinkle them with the mixture of ingredients – no need to wait until the chickpeas cool. (Adding the seasoning while the chickpeas are hot might help the ingredients adhere to the chickpeas better.)
  8. Store in an airtight container for up to two weeks.


“Roasted, Spiced Chickpeas,”, accessed on March 25, 2019.

“Roasted Chickpeas Recipe,”, accessed on March 25, 2019.