Moroccan Baked Chickpeas

Updated: May 30

Crunchy snackers, this one is for you. Spiced crunchy chickpeas might be one of the best plant-based snacks of all time due to their ability to satisfy your tastebuds with their flavor and your belly with their high fiber and protein content. Eat them solo or add them to a salad as a legume “crouton.” If you like spice, these are pretty darn delicious with the addition of chipotle chili powder or red pepper flakes. Bye-bye fried and salty potato chips!

Serves: 2

Prep time: 5 minutes

Cooking time: 40 minutes


  • 15-ounce BPA-free can chickpeas, drained or 1 1/2 cups homemade chickpeas

  • 1/2 tsp ground cumin

  • 1/4 tsp ground cinnamon

  • 1/4 tsp ground garlic

  • 1/4 tsp ground ginger

  • 1/4 tsp ground turmeric

  • 1/4 tsp ground smoked paprika

  • 1/4 tsp salt

How to make

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

  2. Drain the chickpeas if using canned. I leave a little moisture on them so that the spices stick to the chickpeas. If your chickpeas are homemade without the brine that's found in the can, or on the dry side, you could toss them in a teaspoon of avocado oil (veggie broth or water for oil-free) before adding the spices.

  3. Mix all of the spice ingredients toget