5 from 117 votes
Crispy Taco Seasoned Roasted Chickpeas
This recipe transforms canned chickpeas into crunchy, spiced snacks by roasting them with avocado or olive oil and a blend of taco seasonings including cumin, chili powder, garlic powder, cayenne pepper, and salt. The finished chickpeas offer crispy texture and bold southwestern flavors, making a satisfying alternative snack or topping.
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
4
servings
Calories:
129 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 15 oz chickpeas canned
- 1 TBSP avocado oil or olive oil
- ¼ tsp salt sea salt
- 1 tsp cumin
- ¾ tsp chili powder
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
Instructions
- Preheat oven to 400 degrees F
- Grab a can of garbanzo beans. Rinse, drain, and pat dry.
- Lay spaced out on a baking sheet and drizzle with avocado oil or olive oil and sea salt.
- Set timer for 25 minutes, toss em in the oven, and walk away.
- Remove from oven, toss with cayenne, cumin, chili powder and garlic powder and allow to cool.
- Enjoy!
Cup of Yum
Notes
- Adjust cayenne pepper amount to control the spice level; use sweet paprika instead for milder flavor.
- Ensure chickpeas are thoroughly rinsed, drained, and patted dry before roasting for optimal crispiness.
- The estimated nutrition facts included are approximate and may vary depending on ingredient brands.
Nutrition Information
Calories
129kcal
(6%)
Carbohydrates
15g
(5%)
Protein
5g
(10%)
Fat
5g
(8%)
Sodium
450mg
(19%)
Potassium
171mg
(4%)
Fiber
4g
(16%)
Vitamin A
215IU
(4%)
Calcium
42mg
(4%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 129
% Daily Value*
| Calories | 129kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Sodium | 450mg | 19% |
| Potassium | 171mg | 4% |
| Fiber | 4g | 16% |
| Vitamin A | 215IU | 4% |
| Calcium | 42mg | 4% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.