Skip to main content

The Globe and Mail

Who doesn't feel virtuous about eating chickpeas? Take that smugness, dry roast it and toss it with some spices to create a savoury but surprisingly healthy bar snack. Use any flavours that catch your fancy – smoked paprika, ground cumin, cayenne, cinnamon, garam masala or even garlic powder. (I love lemon-pepper so that's my go-to.) To get the best crunch, I like to dry roast the chickpeas first and then add seasoning and oil once they're out of the oven.


28 oz can of chickpeas

1 tsp olive oil

1/8 tsp smoked paprika

1 tsp lemon pepper

1/2 tsp curry powder

1/4 tsp salt


Preheat your oven to 425 F. Drain and rinse one 28 oz can of chickpeas. You want them completely dry, so roll them between some paper towels and then leave them out on a paper towel-lined cookie sheet for about 20 minutes to make sure all exterior moisture is gone. Spread the chickpeas on a parchment-lined cookie sheet and put them in the oven for 45 minutes to1 hour or until they are crunchy (careful not to burn your mouth when testing them). Remove from the oven and toss with 1 tsp olive oil, 1/8 tsp smoked paprika, 1 tsp lemon pepper, 1/2 tsp curry powder and 1/4 tsp salt. Store in an air tight container.