A prominent part of the Jordanian diet, the chickpea (or garbanzo bean) is one of the major food legume crops in Jordan. Though they appear in a variety of entrées and side dishes such as stews or hummus, in this recipe, chickpeas are seasoned and roasted to eat as a fun snack.


  • 1½ cups cooked chickpeas (or a 15-ounce can, rinsed and drained)
  • ½ tablespoon organic garlic powder
  • ½ tablespoon organic onion powder
  • 1 dash freshly ground black pepper
  • 1 dash ground turmeric
  • Pinch of paprika


  • Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  • Combine all ingredients except for the chickpeas in a small bowl. Mix well.
  • Place the chickpeas in a single layer on the prepared baking sheet.
  • Sprinkle some of the spice mixture over the chickpeas, reserving some to sprinkle over when turning the chickpeas. Bake for 25 minutes, or until the chickpeas are lightly browned.
  • Shake the baking sheet gently to turn the chickpeas over. Sprinkle with the remaining spice mixture and continue baking for 15 minutes more. Serve.

Comments (8)

(4 from 3 votes)

Recipe Rating

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Barbara Phillips-Seitz

Crunchy but uninteresting.


I made a huge batch and couldn't fit them all in one layer on the pan, so it took a bit longer, but they were excellent.


Do they get crunchy? What is the texture like?


Yes, they get crunchy are satisfy that need to "munch"! :)

Marcel Fraser

Could you just mix the chick peas in a large bowl prior to placing them on baking sheet. Then 1/2 way through just toss/turn ?

Marie D

Absolutely! I will be mixing the chickpeas with all the spices and a very little bit of oil in a bowl to get evenly covered… Then I will roast at 400° till crispy and crunchy shaking the pan several times throughout the baking time

Jeannette Devall

This looks great and Ill try it soon

Howard Packer

Delicious snack item, great texture and flavor.

About the Author

Headshots of Margarita Restrepo, found of Naked Food Magazine, and Michele Lastella, founder of Sustainable Society

About the Author

Margarita Restrepo and Michele Lastella

Margarita Restrepo is the founder and editor-in-chief of Naked Food Magazine and author of the Naked Food Cookbook. Restrepo is certified in plant-based nutrition from the T. Colin Campbell Foundation and Cornell University and is the lead Naked Food Chef and recipe developer. Michele Lastella is founder of Sustainable Society, a media organization focused on developing sustainable innovation through ancient knowledge. Lastella is an Italian plant-based cuisine chef, Naked Food Chef, and producer of biodynamic wine and olives. He is also a reiki master, film writer, and director. Find Restrepo on LinkedIn and Lastella on LinkedIn.
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