Tired of basic crackers and hummus? Turn the snack game up a notch and roast some chickpeas. This recipe is low fat and chickpeas are naturally packed with protein.

And if you’re on board with the superfood craze, you’re in luck — turmeric is best known for its highly anti-inflammatory properties and being nutrient dense.

#SpoonTip: Feel free to experiment with different spices. This snack can also be made sweet if you’re not a savory snacker (pumpkin-spice is a personal favorite) but swap the olive oil for coconut oil in that case.

Turmeric Roasted Chickpeas

  • 1 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 2 teaspoon olive or grapeseed oil
  • 1 can chickpeas (garbanzo beans)
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Servings: 15 ounces
  • Easy
Photos by  Kristine Mahan

Photos by Kristine Mahan

Step 1

Open and rinse the can of chickpeas.


Step 2

On a lined baking sheet (parchment, silpat or tinfoil will do) toss chickpeas with olive oil, salt and spices.

#SpoonTip: Taste one raw and adjust the flavors according to your liking.


Step 3

Bake for 20 minutes. Jiggle the pan to move the chickpeas around and ensure even cooking. Bake another 20 minutes and remove to cool.


Step 4

Store in a container or plastic bag at room temperature if you don’t eat all of them immediately…