An Easy How-To For Crunchy Chickpeas


I often serve these little crunchy gentlemen at pre-dinner drinks (instead of chips!) or atop salads and other dishes requiring an added pop of crunch. Last night we enjoyed them sprinkled over peanut tempeh rice noodles for great texture! Also good alone, and not requiring refrigeration, they make an excellent office snack! Plus they are vegan! W A H O O.

They could not be easier to make or tastier to eat.  And the best part? They are totally customizable. Similar to a custom grommet studded headboard (not that I’m in the market for one or anything…) they can be made to your exact tastes and specifications.  Use what you have and the tastes you love.


2 15-oz cans chickpeas, drained and rinsed
1 tbsp olive oil
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp curry powder
1/4 tsp celery salt
1/4 tsp smoked paprika
1/4 tsp kosher salt
1/2 tsp garlic powder
1/4 tsp red pepper flakes, optional


  1. Place a rimmed baking sheet in the oven and preheat to 400 degrees
  2. In a large bowl, toss chickpeas with olive oil
  3. Combine your spice mix and taste, season to your preferences
  4. Coat chickpeas with spices
  5. Place chickpeas on hot baking sheet and distribute in one even layer
  6. Roast for 10-20 minutes, depending on desired crispness*

*(we always roast for 20 minutes…crunch crunch)









Not only are chickpeas (rich in fiber and protein) a healthy alternative to chips // when guests – or you – are looking for a salty crunch //, they are easily stored in the pantry.  And because you can use any spices you have, this is a quick and easy recipe for busy people.  Plus, I know I don’t have to remind you: anything I can serve in a ramekin is my jam.

What spices would you use to season these chickpeas? I’d love to hear from you if you make this recipe at home!  Hope you enjoy…

Mrs. Wolf

p.s.: are you following along on twitter, instagram and facebook? hope so!

  • sarah

    these look incredible. also that rice noodle dish. WHERE IS THE COOKBOOK?!!?!?!?!?!?!!?!?!?