Chipotle Roasted Chickpeas!

Happy Friday my little chickpeas! (See what I did there?! I could never pass up a cheesy joke.) 

This week will be the first week for Follower Friday!   The last Friday of each month I will be featuring a healthy recipe that you, the followers, have suggested.  I like to try new ideas and get people involved, so if you have a healthy recipe, or idea, that you want me to try out and post, please feel free to leave a comment on the website or message me on Instagram! @starknakedcooking

This week’s post was a suggestion by @chruisser on Instagram.  He had asked for some healthy snack recipes, like roasted chickpeas, for people who are on-the-go.  I did some research and made some modifications to suit my taste buds and came up with the below recipe for Chipotle Roasted Chickpeas!


They say big things come in small packages.  And damn, if these small packages don’t leave your mouth watering. (Rarr…) Moving on…

Below are the ingredients you will need for this simple recipe:



2 – 15 oz cans of Chickpeas

2-3 tsp. olive oil

1 tsp. Paprika

1 tsp. Cumin

1 tsp. Thyme – fresh and dried

1 tsp. Chipotle chili powder

Salt – to taste

First, let us preheat our oven to 400F.  Next, take a medium sized mixing bowl and mix together all of the spices.

Just a little tip (JLT): Choose a mixing bowl that’s large enough to add the chickpeas later and mix together with a spatula.


Next, open your cans of chickpeas.  I like to make things easy and buy the cans with the pop top.  If you have the old school kind of can, break out that handy dandy can opener.  Or if you don’t have one, now’s your time to employ your MacGyver skills.  I believe in you!!

Once you open the cans, drain the chickpeas of the liquid that they were canned with.  I use the lid to cover the top of the can and allow the liquid to drain.  Take a colander and add the chickpeas to it.  Rinse the chickpeas in the sink and then dry using either a paper towel or kitchen towels.

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Transfer the chickpeas from the towel to the mixing bowl that you added the spices to in the beginning, add the olive oil (don’t be stingy) and gently mix together with a spatula.

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Take a baking sheet, line it with aluminum foil, and add the chickpeas and spices (and everything nice) mixture.  Spread the chickpeas out so that they are evenly displaced.  (All the better to roast you with m’dear.)


Bake at 400F for 20-25 minutes.  Use a spatula to flip the chickpeas and bake for an additional 5 minutes.

Voila!  You have just created a tasty snack that you can bring to work, on your next road trip or add to a salad for a nutty crunch.


As always, thank you for cooking with my on Stark Naked Cooking. I hope you enjoy this tasty treat  and look forward to seeing you next week for my next recipe!

Buen provecho!




3 thoughts on “Chipotle Roasted Chickpeas!

  1. Peg Langsett says:

    What a great, basic recipe. I love that you can adjust the seasonings to your taste. While dieting I often miss the “crunch” of my favorite potato chips, crackers and Doritos. Now I have a healthy option. Thank you!

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