Roasted Chickpeas

I don’t know about you, but I have the hardest time trying to stay healthy around the holidays. I have almost no self control around cookies, cake, pie or chocolate. I went out to pick up lunch at work last week and got sucked into a bakery on my walk back. I came back into work with a cookie, just in time for brownies to be delivered from a client. I didn’t eat both, but still. It’s too much!

I mentioned this in my Classic Hummus post: when I’m prepared, I make healthier choices. So here I am, making roasted chickpeas to combat the brownies that will stare me in the face tomorrow and entice me to eat them.


  • One can chickpeas
  • 1 tsp olive oil or vegetable oil
  • 1 tsp garlic powder
  • Salt & Pepper

Kitchen tools:

  • Colander or sieve
  • Baking sheet
  • Tin foil


  • Preheat the oven or toaster oven to 350 degrees
  • Wash the chickpeas to remove the slime
  • Spread on a tin foil lined baking sheet
  • Coat the chickpeas with the olive oil, garlic powder, salt and pepper
  • Mix with your hands to coat evenly
  • Bake in the oven for 30-40 minutes, mixing at the 15 minute mark
  • When they are done, they should have a golden shell. Be sure to watch at the 30 minute mark – you don’t want to burn them!




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