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Roasted Chickpeas: The Perfect Salty Snack!

Chickpeas are undoubtedly, one of my favourite foods! They’re great  blended as a warm soup, pan-heated whole and infused with spices, as hummus, or even as a salad topper! But, recently, I’ve been experimenting with new ways to create snacks – something I love to share with my patients. Roasting chickpeas is super easy and fun, with added nutrition and protein for a salty snack! (You could also create a sweet snack with these as well)

What you need:

  • Can of chickpeas

  • Parchment Paper

  • Baking Sheet

  • Spices to taste – today, I’ll just use some turmeric powder, freshly ground black pepper & Himalayan sea salt

  • Olive Oil

  • Paper towel sheets or clean absorbent kitchen towels


Phase I – Chickpea Preparation (haha!)

  • Open can & rinse chickpeas very well

  • Cover baking sheet in ONE layer of paper towel

  • Strain rinsed chickpeas and lay them out flat on the paper towel/towel (which is laid out on the baking sheet)

  • Add a layer of paper towel/towel on top of the layer of chickpeas and gently pat the chickpeas dry

  • Repeat this 2-3 times until dry. It's ideal to use new paper towel/towel each time to ensure the chickpeas dry

  • After the chickpeas are as dry as manually possible, lay out the chickpeas on a fresh sheet of paper towel/towel on the baking sheet and let them air dry uncovered for 3 hours

Phase II – Roasting the chickpeas

  • Preheat oven to 425 degrees

  • Remove the chickpeas & paper towel/towel from the baking sheet (as they were drying)

  • Then, place parchment paper on the baking sheet and roll the chickpeas on the parchment paper in one flat layer

  • Once the chickpeas are spread out over the baking sheet and oven is pre heated to 425, place baking sheet in oven for 30-40 minutes (stirring the chickpeas every 10-15 minutes or so for an even roast). BE VERY CAREFUL NOT TO FORGET ABOUT SWITCHING OUT THE PAPER TOWEL/TOWEL FOR PARCHMENT PAPER BEFORE PUTTING IN THE OVEN!

  • After 35 minutes, take the chickpeas out of the oven. Turn off the oven. Give the chickpeas a stir on the baking sheet and place back in the oven (the oven should be off at this point). Let the baking sheet stay in the oven for approximately 15 additional minutes


Phase III – Seasoning Preparation

  • While the chickpeas are standing in the oven, prepare the seasoning

  • In a separate large bowel add 1 tbsp olive oil, and ANY SPICES you like, to taste

  • This time, I'm adding turmeric, himalayan sea salt & freshly ground black pepper 

  • Gently stir the mixture


Phase IV - Serve

  • After chickpeas have completed standing in the oven for 15-20 minutes, remove and add them to the bowl with the seasoning mixture. Mix thoroughly for an even coat. Let the chickpeas cool for 10 minutes or until safe to eat

  • Don't forget to sprinkle some love before serving


I hope you enjoy making this tasty snack!

If you are allergic to chickpeas, please do not use chickpeas :)


Dr. Mawji



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