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Crunchy Chickpeas

Posted by on May 15, 2012 in Snacks | 5 comments

Crunchy Chickpeas

When I first tried a recipe similar to this it was at a restaurant.  They were fried Chickpeas and they tasted amazing.  I try not to eat fried foods these days so this is what I created to satisfy that craving.  These are salty, crunchy and better for you than a potato chip! These beautiful little legumes are high in fiber and protein and contain valuable antioxidants.  I can eat chickpeas(also called Garbanzo Beans) with just a bit of balsamic vinegar sprinkled on them, but for those of you looking to kick your chip habit, try these out!!!


  • 1 can of chickpeas drained and rinsed, or about two cups cooked chickpeas(15 oz)
  • 1 Tbsp. cumin
  • 1 Tbsp. paprika
  • 1 Tbsp. olive oil
  • 1/2 tsp. salt

Preparation: Preheat over to 400F. Mix all ingredients into a bowl and spread chickpeas on a nonstick cookie sheet.  Bake for 20-25 minutes, being careful not to burn.  Chickpeas should be light and crunch when done!

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  1. You drain the chickpeas right?

    • Yes Jamie! Sorry I usually just cook my own beans at home, when you are using canned beans drain and rinse!thanks, I’ll make a change to the recipe.

      • Yum!

  2. These sound yummy. Do you have to store them in the fridge? Are they super crunchy, or do they still have their “bean texture” in the middle?

    • They never last long around my house to store them. I think the fridge would be fine, just allow them to cool completely. If you eat them immediately they are crunchy on the outside but soft in the middle. If you store them I’m sure the lose some of the crunchiness. Hope you enjoy them!


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