Roasted Chickpeas

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Chickpeas are prized for their high protein and fiber content, and also contain several key vitamins and minerals known to benefit health, including selenium, which is not present in most fruits and vegetable. Selenium plays a role in liver enzyme function, and may help detoxify some cancer-causing compounds in the body. Additionally, selenium prevents inflammation and may also decrease tumor growth rates.

Here are five new ways to prepare them as a delicious snack.


  • 2 14-15oz cans of chickpeas (also known as garbanzo beans)
  • 2 tablespoons olive oil (or coconut oil)

Honey Cinnamon

  • 1 teaspoon ground cinnamon
  • 1 tablespoon granulated sugar
  • 2 tablespoons honey

Sesame Seed

  • 1 teaspoon sesame oil
  • 1 teaspoon garlic powder
  • ½ teaspoon sea salt
  • 1 tablespoon sesame seeds


  • 1-2 teaspoon garlic powder or 2 cloves fresh minced garlic
  • ¼ teaspoon fresh cracked pepper
  • ½ teaspoon sea salt


  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon sea salt


  • 2 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 tablespoon brown sugar


Drain and rinse your chickpeas. Remove any loose skins off of the beans but don’t worry about taking them all off. Just remove the ones that are super loose. On a paper towel or towel, evenly spread your beans and let dry (approximately ½ hour).

Preheat oven to 400 degrees. Line a cookie sheet with either foil or parchment paper. Evenly spread your dried beans on cookie sheet. Bake for 40-60 minutes. It will all depend on your oven. Check after 40 minutes and if they are crunchy, they are done. If they are too moist then cook a little longer but watch so they don’t burn.

After baking, quickly transfer to a bowl and mix with olive oil or coconut oil. Then spread the seasonings of whatever flavor you are using and mix well. With the honey cinnamon flavor, after coating, you can put the beans back into the oven for 10 minutes or so to caramelize them. Store leftover chickpeas in an airtight container.