Spicy Roasted Chickpeas

Roasted chickpeas
By: Claire Georgiou, Reboot Naturopath, B.HSc ND

These are seriously delicious and once you chomp you won’t stop. They’re a healthy and filling spicy snack, and so easy to make. Eat them on their own as a snack (great for after school), or add them to a salad or in place of croutons in a bowl or soup. Chickpeas deliver 6 g of fiber in a 1/2 cup/80 g serving, along with 7.5 grams of protein, 140 mcg of folate, 2.4 mg of iron and 40 mg of magnesium.  Plus turmeric and black pepper enhance their flavor and the nutrient status.

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  • 2 1/2 cups cooked chickpeas (garbanzo beans) from two cans
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp paprika
  • ½ tsp turmeric
  • Salt & pepper to taste
  • 2-3 tbls melted coconut oil or olive oil


  1. Pre-heat oven to 400F (200C).
  2. Drain and rinse the chickpeas if using canned. Drain well.
  3. In a bowl, combine the chickpeas with the remaining ingredients.
  4. Spread the chickpeas on a parchment-lined baking sheet, spread out evening.
  5. Bake in the oven for 35 to 45 minutes or until crispy.

Chickpeas may be stored in the refrigerator in a tightly sealed bag or other container. They will keep for 10 to 14 days.


Spices – could use rosemary, thyme or dried oregano as a herb flavor

Prep time: 5 minutes

Cook time: 35 to 45 minutes

Total time: 45 minutes

Servings: 10

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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