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Meet your new favorite snack.


Chipotle Roasted Chickpeas. They’re crazy good. Like you’ll eat them like you wolf down cups upon cups of popcorn. Yeah, they’re that good.


I love beans. I eat them EVERYDAY. No joke.

My family however, does not.


Oh well. More for me.

Poppin’ um like popcorn.

Yeah, it’s as good as it sounds. It’s what Chipotle (the restaurant) would have if they offered chickpeas as a filling. Put them on your salad, throw them on top of your soup, eat um as side or just eat um by the handful (the best).


Possibly. maybe, even a (super healthy, guilt free) Super Bowl snack?


Chipotle Roasted Chickpeas.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 2 cups
Calories Per Serving: 348 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 2 cups cooked chickpeas (if canned drain and rinse)
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 1 in chipotle chili adobo minced
  • 1 teaspoon adobo sauce
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • pinch of salt
  • pinch of pepper


  • Preheat oven to 425 degrees F.
  • Line a baking sheet with foil, parchment paper or a silpat
  • Place chickpeas on a paper towel and pat completely dry. Remove any loose skins.
  • In a medium size bowl combine the olive oil ,garlic, chipotle chili, adobo sauce, chili powder, cumin, oregano, salt and pepper. Whisk until combined and add the chickpeas. Toss well. Place on the prepared baking sheet.
  • Make sure chickpeas are in a single layer. Bake for 15 minutes, toss well and flip, then bake for about 15 minute. Let cool (right, like that is possible) and eat!




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  1. Now eating them warm with a robust glass of red. Fantastic! Timings and temp are good – left them to cool down in the oven after 30mins. Used tinned chipotles and its spicy!

  2. The only comment above from someone who has actually made these before is a bit disappointing.
    I’ve got a bunch in the oven right now so will let you know how they come out. Shame we can’t post pics of our own creations.

  3. I have made roasted chickpeas before but only with dried spices. This may be a silly question but since you use wet ingredients, is it still ok to store at room temperature or will I need to refrigerate them (if we can even manage to stop ourselves from eating the whole batch!)

    1. Hey Kathryn, I keep mu in the fridge just to ne safe, but honestly I never have any left over anyways.
      Hope you love these!

  4. These look delicious with all the spices and something to not feel guilty about munching on!! I have a can of chickpeas in the pantry now, yay! I bet they would be great on a salad, too.

  5. So I tried making some of these for the 1st on Sunday {different recipe} and they didn’t turn out very good…but I think it’s because I didn’t bake them long enough. So dumb question, is it better to almost overcook them then under? Maybe I just needed your recipe 🙂

  6. I’ve seen snacks like this before but I’ve kind of been afraid to try them. Your photos are so good and make these look delicious so I’m going to give them a try. Thanks for the post. I found you at the What’s Cooking, Love link party. I’ll come back when I have some time to look around. Have a great day.

  7. I just wanted to say…you are AMAZING!!! I LOVE this already! Chipotle + cumin+ chickpeas turned munching snack? Duh, this is a def. no brainer! Making these ASAP!!!

  8. Oh mymy, THIS is what I have been waiting my whole life for! I love chickpeas, but I’m running out of new & exciting ways to eat them. I can’t wait to try this! Thanks for sharing! Tracy from

  9. Hi Tieghan,
    Just stopping by from Flamingo Toes. I’m loving all your recipes – especially these chickpeas! My 18 month old has been downing bowls of chickpeas lately, and I love them too! Can’t wait to try this. I’m following you on email! 🙂