Roasted Chickpeas

Taco Seasoned Roasted Chickpeas

As i’ve mentioned previously in my roasted chickpea post, most people snack on chips but roasted chickpeas are one of my favorite foods to snack on – and they’re healthy! I know that sounds crazy but i’ve made these for a few of my friends and they’re already hooked! Don’t get me wrong I definitely snack on other goodies.

What’s another great thing about this recipe besides the fact it’s packed with protein and flavor? The fact that it takes about 3 minutes to prepare, duh! You can also make this recipe both sweet and savory. I’ve made this with cinnamon and sugar, honey, and a few other delicious ways! Cutting back on carbs, toss these chickpeas in your salad rather than adding croutons. You can bake just short enough to obtain a little crunch or longer for an extra crispy bite.

Taco Seasoned Roasted Chickpeas
Prep Time
3 mins
Cook Time
40 mins
Total Time
43 mins

Crunchy roasted chickpeas flavored in low-sodium taco seasoning. 

Course: Appetizer, Snack
Cuisine: American, Mediterranean, Mexican
Servings: 1 Cup
Calories: 268 kcal
Author: morganicmind
  • 1 can Low-Sodium Chickpeas/Garbanzo Beans
  • 2 Tbsp Olive Oil
  • 1/2 packet Low-Sodium Taco Seasoning
  • Salt & Pepper to taste
  1. Preheat the oven to 425 degrees.
  2. Rinse and drain the chickpeas. Option to pat dry a bit with a paper towel to remove excess moisture.
  3. Mix the olive oil, taco seasoning, and salt & pepper with the chickpeas until evenly mixed and coated.
  4. Place on a sprayed baking sheet (option to use foil on pan) and spread the chickpeas.
  5. Bake for about 40-45 minutes, stiring every 10 minutes.
  6. Remove from oven once golden brown and crispy.
  7. Let cool and enjoy!*
Recipe Notes

*These are great for salad toppings and can be stored in an air tight container for a few days. I recommend storing after fully cooled.

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