Roasted Garlicky Chickpeas (garbanzo beans!)
Prep time
Cook time
Total time
A crunchy salty and savory snack to eat alone or as an add-on for salads and/or Buddha Bowls.
Recipe type: Salty snack, salad or Buddha Bowl add-on
Cuisine: Healthy, gluten free, sugar free, dairy free.
Serves: 15.5 ounces
  • 1 can (approximately 15.5 ounces) of chickpeas (garbanzo beans).
  • 1 tablespoon of olive or avocado oil.
  • ¼ tsp of sea salt.
  • ½ tsp garlic.
  • ½ tsp onion powder.
  • A dash of paprika.
  1. Pre-heat oven to 400 F (204 C).
  2. Rinse and drain chickpeas.
  3. Towel dry them.
  4. Put the dry chickpeas in a metal pan or cookie sheet for 15 minutes (without oil or any of the ingredients).
  5. Take them out of the oven, add all ingredients, and toss them around making sure all chickpeas are covered evenly.
  6. Spread the chickpeas evenly on a single layer (not on top of each other).
  7. Bake them for 10 additional minutes or until golden and crunchy.
  8. Keep an eye on them towards the end to make sure they don't burn.
Bear in mind that different brands of spices have a stronger or milder flavor. You can use the measurements that I provided and then, adjust to your taste for the next time you prepare it. Organic spices tend to have a stronger flavor than non organic spices so you'll need to adjust accordingly.
Recipe by Elena's Healthy Ways at