Spiced Chickpea “Nuts”




When roasted in a hot oven, chickpeas become super crunchy. They’re a great low-fat substitute for nuts when salty cravings hit.

Prep: 5 min Ready in: 1 hour


1 15-ounce can chickpeas, rinsed

1 tablespoon extra-virgin olive oil

2 teaspoons ground cumin

1 teaspoon dried marjoram

¼ teaspoon ground allspice

¼ teaspoon salt



  • Position rack in upper third of oven; preheat to 450°F.
  • Blot chickpeas dry and toss in a bowl with oil, cumin, marjoram, allspice and salt. Spread on a rimmed baking sheet. Bake, stirring once or twice, until browned and crunchy, 25 to 30 minutes. Let cool on the baking sheet for 15 minutes.



EatingWell Magazine, September/October 2009


Author: Global

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