Roasted chickpeas make a great, real food snack, salad addition, or side dish. You can make them about a million different ways so they never get old, and if you choose to dehydrate them after you roast them, they’ll keep well in your fridge or pantry.

Here are 5 great recipes we really love! But be sure to check my notes on each one: I have changed the ingredients from the original author’s recipe to make these McKenna approved, so they won’t steal your energy and keep you on the path to optimal health. MY ingredients are below each picture, and you can click to the recipe page for instructions (in most cases, you just coat the chickpeas in these ingredients and roast for 45 minutes at 350 degrees fahrenheit, shaking the pan to turn them every 15 to keep them from burning. Let them cool and then store them in snack bags in your fridge!

1. Rosemary Sea Salt Roasted Chickpeas

rosemary chickpeas

  • 1 15-ounce can chickpeas (garbanzo beans), drained
  • 1/2 teaspoon olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1/4 – 1/2 teaspoon sea salt (or other coarse salt like kosher salt)

Click here for full instructions from


2. Rach Roasted Chickpeas


  • 1 15 ounce can chickpeas, drained and rinsed
  • 1/2 teaspoon dried dill
  • 1/4 teaspoons onion powder
  • 1/4 teaspoons garlic powder
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • juice of 1/2 a fresh lemon

Click here for full instructions from


3. Roasted Buffalo Chickpeas


  • 2 cans chickpeas (garbanzo beans)
  • 2 T melted butter or ghee
  • 1/3 cup buffalo sauce (Frank’s Red Hot is perfect)
  • 1 t garlic powder
  • 1/2 t kosher salt

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4. Salt and Vinegar Roasted Chickpeas



  • 1 (15-ounce) can of chickpeas, drained and rinsed thoroughly
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper
  • 1 tablespoon red wine vinegar

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5. Maple Cinnamon Roasted Chickpeas



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