Roasted Chickpeas

Allow me to introduce you to my favourite snack. Roasted chickpeas. Or garbanzo beans. Whatever you want to call them we’re roasting them and tossing them with the spices of our choice. I’m a cumin and coriander girl, but you do you. This is a chance to get a little creative with our snacking.

This is deceptively easy and so tasty. The key to perfectly crispy crunchy chickpeas? Drying them out, baking them with a slight drizzle of olive oil and put the spices on after baking.

Guys, I had my crazy injection last week and the pain is real. As I mentioned last time, I had an amniofix injection. Basically, my lovely physiatrist injected placenta into my knee. The joke around the office is that I’m growing a baby in my knee. I’m not. I promise. He used a very long needle called “mean green” and poked way down into the deep depths of my knee to pump it full of this placenta. It took about 30 minutes and it was so damn painful. He said it would remain more painful than normal for the next week or two and he wasn’t kidding. People are doing stuff at work for me so I don’t have to walk around as much.

I have the best coworkers.

Back to the chickpeas. You could roast a bunch of these for sharing or just roast enough for yourself. As long as the baking sheet isn’t too overcrowded the baking time won’t change. Maybe make a few different batches and play around with your spice combinations. The possibilities are endless.

Roasted Chickpeas


  • 1 can chickpeas (garbanzo beans)
  • Olive oil
  • Salt
  • Seasonings of your choice (I'm a big fan of coriander and cumin)


  1. Preheat oven to 400°F.
  2. Drain chickpeas and dry thoroughly using paper towels. Once dry, place on a baking sheet and drizzle lightly with olive oil, tossing to coat.
  3. Bake for 30 minutes.
  4. Once done cooking, sprinkle with salt and the seasonings of your choice. Combine well and serve.

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