HEAL’s Healthy Snacks: Roasted Chickpeas

I think the theme of my January posts seems to be healthy snacks!  I’ve been posting lots about healthy snacks.  Snacking properly can make all the difference in keeping your energy up, and your cravings to a minimum!!

This recipe is a SUPER easy snack to make on Sunday and have ready for the week.  You can double or triple up the recipe too if you like!

Here is why chickpeas, or garbanzo beans, are a great snack idea:

Fiber: One cup of chickpeas contains more than 12g of fiber.  Now, as a female, that’s almost half your recommended daily amount from Health Canada, or a third based on males.  (Sidenote: I would actually recommend at least 30-35g of fiber a day for females at a minimum).

Protein:  One cup of chickpeas contains over 14g of protein.  Now, for one snack, you probably won’t be eating a full cup of chickpeas, but even 2/3 of a cup would give you over 9g of protein, which for a snack is great! As you know from reading about other recipes I’ve posted, large amounts of fiber and protein help regulate your blood sugar and prevent spikes from happening.  Less spikes in your blood sugar means less cravings!! By the way, this recipe doubles up as a ‘gluten free crouton’ idea for a salad as well!

Note: This recipe is crispiest on the first/second days, but to maintain the best freshness, I recommend sealing in an airtight tupperware and storing at room temperature, not in the fridge as they sometimes go soggy.

Prep Time:

10 mins

Cook Time:

45 mins

Total Time:

55 mins




  • 1 can chickpeas (garbanzo beans), drained, rinsed and patted dry
  • 1 TBSP coconut oil (measured solid)
  • 1 tsp curry powder
  • 1 tsp cumin
  • ½ tsp garlic powder
  • ¼ tsp cayenne


  1. Preheat oven to 400F
  2. Melt coconut oil in a saucepan
  3. Drain and rinse the chickpeas
  4. Pat them dry and place in bowl
  5. Mix spices together in a separate bowl
  6. Drizzle coconut oil over chickpeas
  7. Sprinkle chickpeas with spices
  8. Mix well and spread place on parchment paper lined baking sheet
  9. Bake for 45 minutes, flipping about half way, or until they are very crispy
  10. Store in bag or tupperware at room temp for 1-2 days (fridge makes them soggy)

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