{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?


Danielle Omar

Owner, Registered Dietitian at Danielle Omar Nutrition
Danielle creates personal eating strategies for busy men and women through individual nutrition counseling, cooking classes and digital programs. She inspires working parents, busy families, and stressed out professionals to change the way they think about food. Danielle is also a cookbook author, nutrition and culinary spokesperson, and recipe developer. Click here to sign up for her Confident Kitchen newsletter.

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{ 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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