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roasted spiced chickpeas
roasted spiced chickpeas

Roasted Spiced Chickpeas


February 28, 2017

Chickpeas have been a staple for thousands of years, and for good reason! This nutritional powerhouse is perfectly munchable in this simple recipe with Indian-inspired spices.

  • Prep: 5 mins
  • Cook: 35 mins


1 (15-ounce) can organic no-salt-added chickpeas, drained and rinsed

1 tbsp Malaysian red palm fruit oil

1/5 tsp ground cumin

1/4 tsp garlic powder

1/8 tsp ground cinnamon

1/4 tsp sea salt

1 tsp cayenne pepper


1Preheat the oven to 400°.

2Line a rimmed baking sheet with paper towels and spread the chickpeas over the top. Place more paper towels over the chickpeas and gently rub the chickpeas to thoroughly dry them. Discard any loose skins and transfer the chickpeas to a bowl and toss with the palm fruit oil.

3Discard the paper towels and line the baking sheet with aluminum foil. Pour the chickpeas onto the baking sheet and roast, shaking the pan every 10 minutes, until the chickpeas are browned and crunchy, 33 to 35 minutes.

4Transfer to a bowl and gently stir in the cumin, garlic powder, cinnamon, salt and cayenne pepper.

5Let cool completely before serving.

Roasted Spiced Chickpeas joins Curried Lentils, Tandoori Chicken and Mom’s Apple Chai Shake on our Indian Influence menu.  Take a trip to far-off India, using these four delicious dishes as your passport.

Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014

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Nutrition Facts

Sodium160 mg
Protein4 grams
Sugar1 gram
Total Fat4 grams
Saturated Fat2 grams
Total Carbohydrates12 grams
Dietary Fiber3 grams