Thai Spiced Roasted Chickpeas

Total Shares 666

What makes a good snack to you?

To me, a good snack is some healthy protein (beans, nuts, turkey, etc.) paired with a veggie or a fruit.  And if you are also doing Weight Watchers Points Plus, I like my snacks to be under 2 Points.

But, like many people, I often find myself in a snack rut, eating the same things over and over again. Apples and peanut butter, sliced turkey and carrots, apples and peanut butter, cucumbers and hummus,  apples and peanut butter. See a trend here?

How many apples and peanut butter can a person eat for crying out loud?

So, I have been on a mission to make more  interesting snacks available.  Like  these spice roasted chickpeas (read: season a can of chickpeas and cook in oven).

This recipe is my take on Thai Roasted Chickpeas.  I made these to go along with a Thai dinner menu I was making last week and they came out so great I had to share it with you.

I am also working on a Wasabi, Mexican, and Sweet version as we speak so if you like these, be sure to request “flavors” on my Facebook Fan Page!


  • I use Coconut Oil in this recipe.  You can easily substitute Non-GMO Canola Oil  or any other high-heat cooking oil.
  • Roasted Chickpeas are great party snacks, just be sure to double the recipe so you have a nice size bowl for your guests.
  • Another great use is to add texture and flavor to salads and wraps!
  • Make sure to let these cool completely before storing as they can get mushy if still hot.
Thai Spiced Roasted Chickpeas
2 Points Plus per serving -- Recipe makes 12 Servings -- Individual Serving is ¼ cup
Serves: 12
  • 2 cans organic chickpeas, drained and rinsed
  • 1 tablespoon coconut oil
  • 1 tablespoon soy sauce or tamari
  • ½ teaspoon turmeric
  • ½ teaspoon curry powder
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • 5 to 7 turns of fresh ground black pepper
  1. Preheat oven to 350F.
  2. Drain and rinse chickpeas and place into a bowl. Add in coconut oil, soy sauce and spices. Toss until well coated.
  3. Scoop chickpeas onto a non-stick baking sheet OR a baking sheet lined with tin foil and lightly sprayed with cooking spray. Leave any extra liquid in the bowl and don't pour onto baking sheet.
  4. Roast for 15 minutes. Turn / Toss and Roast for another 15 minutes.
  5. Let cool for 5 to 10 minutes, place in a bowl and serve!
Total Shares 666 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to


  1. AndreaH says

    I did let them cool completely… I think maybe next time I should have them on a rack closer to the top of the oven? And maybe on a hotter temp or for longer at the low temp. Another thing that my sister mentioned was drying them out before baking them and I didn’t pat them dry. Do you do that? :)

    • EverydayMaven says

      I do let them dry in a colander – I don’t usually pat dry though. Next time just try cooking them an extra 10 minutes at 350F or the rack closer to the top and you should be fine

  2. EverydayMaven says

    Andrea – did you let them cool completely before putting into a bowl? That could be a factor – if they aren’t cooled down, they could steam each other and get soft. Also, everyone’s oven is different and you might need an extra 10 minutes to really get nice and crisp! Glad you loved the flavor though :)

  3. AndreaH says

    I tried making these yesterday and they’re a little bit softer than I thought they’d be. Do you dab them at all to dry them out? Are they supposed to be crispy?
    Everyone loved the flavour :)

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge

Notify me of followup comments via e-mail. You can also subscribe without commenting.