Chickpeas! Man these things are good!

I first served them at brunch a few weeks ago and haven’t been able to stop thinking about them. To me, they make the perfect snack food and seem so much better than popcorn.

I totally whipped up a batch of these to nosh on whilst catching up on Drop Dead Diva.

They’re great for snacking on whilst watching TV or a movie or to put out during a dinner party or otherwise entertaining. Best part…the leftovers make an excellent salad topper for lunch the next day!

Spiced Roasted Chickpeas

Adapted from Claire Robinson’s recipe

Note: make a double-batch if you’re entertaining


  • 1 18-ounce can chickpeas, drained, rinsed
  • 1 1/2 tbsp extra virgin olive oil
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • dash garlic powder (up to 1/4 tsp)
  • dash chili powder
  • dash onion powder
  • dash cayenne pepper (add to spicy taste but careful – it’s H-O-T!)


  1. Pre-heat oven to 400 degrees F. Cover a baking sheet with aluminum foil or parchment paper.
  2. In a medium bowl, combine and whisk together olive oil and spices.
  3. Add chickpeas and stir to combine till all chickpeas well-coated.
  4. Spread chickpeas evenly in baking sheet.
  5. Bake for 25-30 minutes, turning chickpeas once halfway through cooking.
  6. Let cool 5-10 minutes till safe to eat and serve.
  7. Enjoy!


Nom nom nom!