Spiced Chickpea “Nuts”

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When roasted in a hot oven, chickpeas become super crunchy. They’re a great low-fat substitute for nuts when salty cravings hit.

Yield: 4 servings, 1/4 cup each
Active Time: 5
Total Time: 60


  • 1 15-ounce can chickpeas, rinsed
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon dried marjoram
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt


  1. Position rack in upper third of oven; preheat to 450°F.
  2. Blot chickpeas dry and toss in a bowl with oil, cumin, marjoram, allspice and salt. Spread on a rimmed baking sheet. Bake, stirring once or twice, until browned and crunchy, 25 to 30 minutes. Let cool on the baking sheet for 15 minutes.

Tips & Notes

  • Make Ahead Tip: Cover and store at room temperature for up to 2 days.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.


Nutrition Per Serving

calories 103
fat 5 g (0 g sat, 3 g mono)
cholesterol 0 mg
carbohydrates 14 g
protein 4 g
fiber 5 g
sodium 303 mg
potassium 2 mg

Nutrition Bonus

Carbohydrate Serving 1/2

Exchanges 1 starch, 1/2 lean mean, 1 fat

From EatingWell September/October 2009