{recipe} March Madness Snack

by Danielle Omar on March 17, 2012

My husband is watching basketball today and asked me for a snack. Not much in the house snack-wise, I whipped up a batch of these tasty roasted chick peas.  They were super simple to make.  I just used a can of chick peas and spices I have on hand.  Very tasty…if not slightly addictive. He ate them all. Quickly.  Added bonus: chick peas are healthy…they’re a great source of fiber, protein, minerals and folic acid.    

Satisfy your taste for crunch with salty or sweet flavors.  I made two different versions….honey and cinnamon and savory salt and cumin.

Here’s how I made them:


  • 15 ounce can of chick peas
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 2-3 tbsp olive oil


  • 15 ounce can of chick peas
  • 1-2 tbsp honey
  • 1 tsp sugar
  • 1 tsp cinnamon


Preheat oven to 400 degrees. Rinse 2 cans chickpeas under water using a strainer.  Dry off chick peas with a paper towel.  In separate bowls, add 1 can of chickpeas.  For each batch, whisk together the oil or honey with the remaining ingredients.  Pour into bowls and evenly coat the chickpeas with each mixture. Place chickpeas on a baking sheet and bake for 30-40 minutes or until no longer soft in the middle.  Let cool and eat!

Have you ever made roasted chick peas?  Do you like them better sweet or savory?


{ 13 comments… read them below or add one }

1 Farida March 18, 2012 at 6:39 am

Great snack recipes , thanks Danielle !


2 Danielle Omar March 18, 2012 at 5:14 pm

You are welcome, Farida! Enjoy!


3 Tanya @ Dine, Dash, and Deadlift March 18, 2012 at 4:28 pm

I have never made roasted chickpeas, but it has been on my list for a while. Not sure why I haven’t gotten around to it yet since I always have these ingredients on hand Which is your favorite of these two you made?


4 Danielle Omar March 18, 2012 at 5:13 pm

oh..that’s a tough question..they are both good. I think the savory for me, but my husband liked the sweet version!


5 Stephanie March 18, 2012 at 4:58 pm

I have been wanting to make these for a while. Did you use tin foil?


6 Danielle Omar March 18, 2012 at 5:14 pm

You can use tin foil or parchment paper!


7 Lauren March 21, 2012 at 10:49 am

Did you really just go to the kitchen and whip these up when you were out of snacks? If you did you’re way more spontaneous than I am. Love roasted chickpeas. I just started soaking chickpeas and got a little bored with them in salads and stir fries so thanks for the reminder.


8 Danielle Omar March 21, 2012 at 12:59 pm

I really did. I’m a whip it up kind of gal. Seriously, it’s so easy to make there’s no real skill involved!


9 Terra April 10, 2012 at 9:06 pm

Love both variations, they sound delicious! I finally made roasted chick peas a few months back. I couldn’t believe it too me so long, they are really delicious:-) Take care, Terra


10 Traci September 11, 2012 at 1:57 pm

I have a busy schedule and would like to make these in advance. How long will they last?


11 Lisa September 24, 2012 at 10:02 pm

I was wondering the same thing, traci…how long do these last…I assume non-refrig in airtight container? Thanks!


12 Danielle Omar September 25, 2012 at 12:32 am

yes, air-tight container for a week or so!


13 Ashley October 31, 2012 at 6:13 pm

I make the savory ones every week! Love them! Two of my kids like to eat them, too :)


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