Spiced Roasted Chickpeas

April 30, 2012

Hey, all! I hope you all had a happy weekend. Joe and I spent our time up in Minneapolis partaking in bachelor and bachelorette festivities for Joe’s brother, Jason, and his fiancé, Ali. And I solidified my title as worst blogger ever by taking zero pictures of our weekend. Thankfully, someone had the good sense to take a picture this morning at brunch with Ali’s family, or I would have nothing to show you.

Ali has amazing friends. Even though Amber and I felt like the old married women among a group of 21-year-old college girls, a great time was had by all. Special shout-out to Ali’s friend, Kaitlyn, who is about as fun as it gets and is a faithful reader of Espresso and Cream.

Before I left for the weekend, I made a batch of roasted chickpeas to snack on when I want something slightly crunchy and salty. Since chickpeas are packed with protein and low in carbohydrates, they make a great alternative to chips or crackers. The protein also helps to keep you full, which is great for portion control. Now that I’ve seen how easy roasted chickpeas are to make, I think preparing a batch each weekend in preparation for the week ahead is going to become a habit.

And now, because I’m sleep deprived and completely off my writing game, I’m going to leave you with another picture and this killer recipe…

Spiced Roasted Chickpeas
Makes 2 to 3 servings

*1 (14.5-ounce) can chickpeas (garbanzo beans), rinsed and drained
*1/2 tablespoon extra virgin olive oil
*1/2 teaspoon Spanish paprika
*1/2 teaspoon dried oregano
*1/4 teaspoon salt
*1/8 teaspoon ground black pepper
*3/4 teaspoon ground coriander

*Preheat oven to 400°F. Line a baking sheet with aluminum foil. Set aside
*In a small bowl, combine all of the above ingredients. Toss to coat evenly. Spread chickpeas in an even layer on the prepared baking sheet. Bake for 25 to 30 minutes, or until chickpeas are toasted and crispy on the outside. Cool slightly before serving.

Happy Cooking!

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  • Reply Christineroberts329 April 30, 2012 at 1:08 pm

    yum!!!!! going to make this as a side for a baby shower! i prefer salty snacks over sweet snacks, and this looks delicious!

  • Reply Jennifer April 30, 2012 at 1:31 pm

    Madison, how do you keep these crunchy? I’ve made them before but the next day they are stale and definitely lost all crunch. Did I do something wrong?

    • Reply MadisonMayberry May 2, 2012 at 3:00 pm

      Jennifer – I have to admit that they don’t taste as great in the days following. They are super crunchy when you first make them but they loose a bit of the texture and flavor the next day or two. I usually stick to eating them straight out of hand the first day, then toss them into salads on days two and three when the texture isn’t as amazing.

  • Reply DessertForTwo April 30, 2012 at 3:34 pm

    I stilllll haven’t roasted chickpeas. Isn’t that pathetic? I eat beans daily, but for some reason, can’t take the time to roast them.
    I have a new lunch for you! Do you like lentils? I cook up de Puy lentils (the French ones that hold their shape after cooking). I caramelize onions, drizzle in balsamic and let it reduce. Stir the onion-balsamic mixture in with the lentils and add toasted pecans & feta on top. I’m addicted. Just when lentils get boring, add some toasted nuts & I love ’em again. And feta, well, feta makes the world go ’round.

    • Reply MadisonMayberry May 2, 2012 at 2:58 pm

      Only slightly more pathetic than me, considering I just started making them last week. 😉 And yes, I adore lentils! Although I have to admit that I find myself cheating a lot by buying the pre-cooked packaged lentils from Trader Joe’s when I know the week is going to be crazy. Makes it so easy to just toss atop salads or stir into soups. But your combination sounds amazing!

  • Reply Tara @ Chip Chip Hooray April 30, 2012 at 3:51 pm

    Mm, love roasted chickpeas! Looks like you had a great weekend–celebrations like that are so much fun!

  • Reply UrbanWife April 30, 2012 at 6:21 pm

    I’ve had bad luck with roasting chickpeas. Not sure what happened but they came out rather dry and the next day, they definitely had lost all semblance of crunchiness. They were good while piping hot, though!

    • Reply MadisonMayberry May 2, 2012 at 2:56 pm

      I think they are definitely one of those foods that tastes the best on the first day you make them. But when I toss them in a salad a few days past their prime, it doesn’t bother me too much. 🙂

  • Reply Lauren at Keep It Sweet April 30, 2012 at 10:33 pm

    I love roasted chickpeas but always forget to make them… love the seasonings you picked and I’m tempted to make a batch right now!

  • Reply Blog is the New Black April 30, 2012 at 11:17 pm

    I adore roasted chickpeas!

  • Reply Angie S. May 5, 2012 at 1:46 am

    I just made these, and they are soooo good! I didn’t have any coriander, so I just used some chipotle chili powder. Can’t be spicy enough for this Texas gal! I will be making some for my next get together.

  • Reply Chickpea, Kale and Quinoa Bowl | www.feedadam.com May 23, 2012 at 9:39 pm

    […] teaspoon salt *1 tablespoon butter *1 tablespoon balsamic vinegar *1 teaspoon fresh thyme *1 recipe Spiced Roasted Chickpeas  *1 recipe Roasted Kale (recipe […]

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