Roasted Chickpeas with Indian Spices

In my continued search for portable, healthy, and most importantly delicious snacks, I have a lot of chickpea recipes in my arsenal. To me, this is one of the best. It is fast, super easy, and something that most people wouldn’t expect (which always wins me props with the office crew who are most used to devouring the classic Hawaii snacks like butter mochi). These are a great snack on their own or you can throw them onto a salad for a crunchy protein packed pop. They keep a few days in an airtight container but they never make it that long in my house! (Between myself and veggie Roomie #1, we eat a LOT of chickpea products…at least Paleo New Roomie#2 won’t steal them!)

Looking at the third peak

Looking at the third peak

I wish I had some of these last weekend when I really needed some food. I held back from posting this immediately for fear of giving my mother a heart attack but my friends and I spent over 8 hours lost on a mountain last weekend. I love an adventure so I was totally stoked for the thrill of it all but we probably weren’t in the best place to be lost – Olomana’s Three Peaks. The regular hike is pretty sketchy and dangerous if you don’t pay attention. That didn’t give us any trouble. We were a group of very experienced hikers who were prepared for the climbs. Where we struggled with the less traveled back side descent. Ordinarily, you hike in, climb each peak and go back the way you came. We decided that we could have a better hike if we went down the trail that descends straight down the back of the third (toughest) peak. The rockling was great. We were doing fine as we went down the actual mountain section. We even met a new friend along the way!IMG_2983

Our luck changed when we entered the jungle below the mountain. What should have been a quick jaunt through the forest turned into a long, hot slog over dead trees and through very muddy tracks. A recent storm knocked all the trees with the trail markers down and we were forced to guess as to where we should be hiking. Luckily, after we finally connected back to a unharmed section of the trail and managed to get out of the jungle, we popped out right near our new friend’s house and he drove us back to our cars (which were miles away). Hungry, tired, muddy, and bruised we went for a victory meal of pizza and beer. Smiles, hugs, and high fives all around. We made it! We conquered the Peaks, they did not conquer us! I had some food in my bag, I always keep a few granola bars in there just in case, but I would have been so happy to have something like these chickpeas instead! Lesson learned, I will always have either these or some beef jerky on my adventures from now on!

In the truck headed back to the cars. Tired, muddy, scraped and bruised but totally happy!

In the truck headed back to the cars. Tired, muddy, scraped and bruised but totally happy!

No matter why you make these snacks, use them for an adventure (even if that adventure happens to be accomplished by someone else on your TV screen while you drink a well deserved glass of wine…hell, we all need that sometimes!)

~ Happy snacking! Molly

Roasted Chickpeas with Indian Spices



  • 1 14 oz can chickpeas, rinsed and drained
  • 1 tbsp olive oil
  • 2 tbsp curry powder
  • 1 tbsp dried Holy Basil
  • 1 tbsp garlic powder
  • 1 tsp celery salt
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • ½ tsp cracked black pepper


  1. Preheat oven to 425* F; prepare a baking sheet with parchment paper
  2. Pat chickpeas dry with paper towels
  3. Toss with olive oil; add spices; toss to coat; taste and adjust seasonings to your liking
  4. Spread in a single layer on a baking sheet; bake 25-30 minutes, shake the try halfway through the cooking time
  5. Allow to cool completely; store in an airtight container for up to 3 days

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