Spicy Roasted Garbanzos

Day PartSnack
Menu PartAppetizer/Small Plate
Cuisine TypeMediterranean
Spicy Roasted Garbanzos

High-protein, high-fiber chickpeas—also known as garbanzos—make for nutritious munching any time of day. These are roasted and seasoned with cumin, coriander and mustard seed for an Indian accent. A shot of cayenne adds heat.


3/4 tsp. cumin seed
3/4 tsp. coriander seed
1/2 tsp. mustard seed
1 can (15 1/2 oz.) chickpeas (garbanzo beans), drained and rinsed
1 tbsp. olive oil
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. celery salt
1/4 tsp. cayenne
1/4 tsp. salt


  1. Preheat oven to 300 F.
  2. In small skillet, toast cumin, coriander and mustard seeds over med. heat until beginning to brown and seeds are fragrant, about 1 min. Let stand until cool enough to handle; transfer to spice mill and grind.
  3. In med. bowl, combine chickpeas, olive oil, garlic and onion powders, celery salt, cayenne and salt; toss well to combine.
  4. Transfer seasoned chickpeas to baking sheet. Roast in oven 2 hr. until lightly brown and crunchy, tossing occasionally. Serve warm.

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