Recipe: Gluten Free Spicy Roasted Chickpeas

Gluten Free Spicy Roasted Chickpeas

I love chickpeas!

I discovered this new found love earlier this year when I had homemade hummus.  While browsing for recipe ideas, ‘Roasted Chickpeas’ kept popping up so I just had to try it.

They’re a great crunchy snack and super easy to make. It would also make a terrific Christmas ‘Foodie’ gift.

You can vary the spices as many ways as you like. How about garam masala, sugar, salt and cayenne pepper?

Lime juice, gluten free taco seasoning, cayenne and salt?

Or maybe gluten free ginger asian seasoning, cinnamon, gluten free soy sauce, salt and sesame seeds?

I like to experiment with different flavors and create my own combinations. Feel free to “spice it up” (pun intended) and get creative.
Gluten Free Spicy Roasted Chickpeas


6 cups chickpeas

1/4 cup good olive oil ( I like to use Olio Santo)

1 tbsp cumin *

1 Tbsp gf taco seasoning *

1 Tbsp gf west african citrus spice *

1 Tbsp maldon sea salt

1 Tbsp sugar in the raw

1 tsp sweet paprika


* I buy all of my spices here in Calgary at Silk Road Spice Merchant. I love my spices and I really enjoy the combinations they make. Bonus: they are gluten free! Check out their website for more information.


Instructions: Preheat oven to 400 degrees.

In a large bowl combine all ingredients and stir to mix.

Gluten Free Spicy Roasted Chickpeas

Pour mixture onto a cookie sheet and spread evenly.

Gluten Free Spicy Roasted Chickpeas

Bake in oven for 40-60 minutes, mixing every 10 minutes.

I like my chickpeas crunchy so I baked mine for 1 hour. It’s really based on personally preference so feel free to adjust the baking time to your liking.

Remove from oven.

Gluten Free Spicy Roasted Chickpeas

These make a yummy gift. Wrap it in a decorative takeout box to jazz it up a little.

Gluten Free Spicy Roasted Chickpeas
Gluten Free Spicy Roasted Chickpeas

4 comments add yours

  1. I have been meaning to make these for such a long time. I will definitely try out the recipe soon.

  2. I hope you get a chance to try the recipe. Freely play with other flavor combinations.

  3. Ive been meaning to try making these too, and I’m so glad I stumbled on this recipe — and your blog! (I live in Olds, AB.). I found out a couple of years ago that I can’t eat wheat (among other things!) so I’ve had to “adjust” almost everything about how I cook, bake, and eat. It’s a journey, but I’m enjoying the challenge and am learning to cook all sorts of wonderful things!
    I do have a question: do you use canned chickpeas or fresh-cooked chickpeas for this recipe? Or does it matter? I generally make a large batch of chickpeas in my slow cooker and freeze them in portions, and I’d like to use those if I can. Thanks!

  4. Kelly
    I tend to make my chickpeas with my pressure cooker, they are really fresh then. However, using canned chickpeas works also. Make sure you keep some of the chickpea water to add for smoothness.

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