Baked Chickpeas

Baked Spiced Chickpeas

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Person Icon for Serving Size 6 servings

These little crunchy and flavored chickpeas are loaded with fiber and plant-based protein, and fantastic as a finishing touch to any salad or salad.


    2 (15 ounces) cans chickpeas, rinsed and drain

    2 ½ tablespoons olive oil

    1 teaspoon turmeric

    ½ teaspoon paprika

    ½ teaspoon garlic powder

    ½ teaspoon chili powder

    ¼ teaspoon salt

    ¼ teaspoon ground black pepper

Nutrition Facts


241 cals


9 g

Saturated Fat

1 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

4 g


33 g


6 g


9 g


10 g


356 mg


  1. Preheat oven to 400OF. Line a baking sheet with parchment paper and set aside.
  2. Dry chickpeas with a kitchen towel or paper towels. In a large bowl whisk the oil, turmeric, paprika, garlic powder, chili powder, salt and black pepper. Add the chickpeas and toss to coat evenly. Transfer chickpeas to the prepared baking sheet and spread them out in a single layer.
  3. Bake for 30 to 35 minutes until golden and crispy, in the middle rack of the oven. Remove from the oven and let them cool. Serve immediately.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.

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