Roasted Chickpeas

My sister in law served these as a finger food appetizer. They are yummy! Easy and inexpensive.
1 14.5 oz can chickpeas, drained and rinsed
1 teaspoon olive oil
¼ teaspoon salt
5 dashes cayenne pepper
1 teaspoon cumin

1) Preheat oven to 425°F.

2) Place chickpeas on baking/cookie sheet. Roast for 10 minutes. Shake the pan. (Do not spill on kitchen floor.) Roast another 10 minutes.

3) In a medium bowl, combine chickpeas, oil, salt, and spices. Stir well to combine.

4) Spread chickpeas back out on baking sheet. Roast between 5 and 15 more minutes, until they’re browned and super crunchy. Serve.

Approximate Calories, Fat, and Price Per Serving
135 calories, 4.3 g fat, $0.15

1 14.5 oz can chickpeas: 500 calories, 4.8 g fat, $0.50
1 teaspoon olive oil: 39 calories, 4.5 g fat, $0.03
¼ – ½ teaspoon salt: negligible calories and fat, $0.01
5 dashes cayenne pepper: negligible calories and fat, $0.02
1 teaspoon cumin: negligible calories and fat, $0.02
TOTAL: 539 calories, 9.3 g fat, $0.58
PER SERVING: 135 calories, 4.3 g fat, $0.15


  1. Beth says:

    yum! Beans are staple of my diet. These sound like they would be great with a salad. Possibly even less expensive if they’re dried beans.
    thanks for the suggestion.

  2. Amber O'Neal says:

    I LOVE how you calculated the price per serving. That’s a very creative, useful, and eye-opening way to share information. Chickpeas are a family favorite in our house, so I’ll definitely be trying this recipe soon.

    • vicki says:

      This is my new favorite snack! I’ve made it several times this week. I’m going to start playing with different spices. Be sure to roast them long enough to get crunchy.

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