Chili Roasted Chickpeas


When it comes to snacks, I'm all about easy. Most of the time, I try to choose fruit or veggoes to snack on but once in a awhile a nice little crunchy roasted chickpea is jusssssst right. These little balls of bliss are so easy to make, it's barely a recipe. I live tossing them in different spices or "sauces" to make different flavors. This one, however is my go-to since I always have some kind of chili powder kicking around.

The only tricky thing with these vegan crunchtastic snacks is that they do not stay crunchy for long. You can try storing them in an air-tight container for a day or two, but that's really the most that you'll get from them. They are best serve after a little cooling time. Since theyre so quick and easy, it's just better to make them whn you want them. 

I feel like I havent posted a recipe in awhile! I got a little caught up in the business program I am participating in. Right now it's basically like having 2 full time jobs with Plates for Plants development, blogging and recipe making PLUS the Youth Means Business program. Then you, know there's the gym/yoga, the furbaby and the boyfriend to make time for. Don't get me wrong, I am loving it! Plus, it's just for the next 8 weeks or so, then I get to dedicate myself to actually personal chef -ing here in Vancouver. Can't wait!

Chili Roasted Chickpeas

A delicious and easy protein packed snack with a spicy kick.



Prep Time
2 Minutes

Cooking Time
20 Minutes


  • 1 can chickpeas - drained and rinced
  • 1 Tbsp chili powder


  • Toss chickpeas with chili powder and spread them out on a parchment paper lined baking sheet.
  • In a 400F oven, roast them for about 20-30 minutes depending on the moisture content of the chickpeas you use. Toss them around a bit halfway through.
  • *Keep a close eye on them, as different sized chickpeas will also cook at different speeds.*