Mexican Roasted Chickpeas


Mexican Roasted Chickpeas are a quick and simple snack. They are great to munch on by themselves or served atop salads or in other dishes. You can very the taste of these by using different spice combinations. Start with your chickpeas, and then simply add the spices!

Health Benefits of Chickpeas

Chickpeas were originally cultivated in the Mediterranean and Middle East, and are also known as garbanzo beans. Their influence on global cuisine is legendary spreading worldwide being used in soups, dips, salads, and have soared in popularity recently as a flour.

Chickpeas have a wide variety of potential health benefits.

High in Fiber

The high levels of fiber found in chickpeas may help to lower blood sugars in people with type 1 diabetes, and studies have shown that people who consume plenty of fiber have lower blood sugar levels.

In people with Type 2 diabetes, high fiber diets may improve lipids and blood sugar as well as insulin levels.

High fiber diets also help you to stay fuller long, and act as building agents in the digestive system. This means that you can stay fuller longer and thereby reduce calorie intake.

Sadly only a small fraction of adult Americans consume enough fiber, so Mexican Roasted Chickpeas are an easy way to boost your daily intake.

Bone Health

Chickpeas contain high levels of calcium, manganese, zinc, vitamin K, and phosphate all of which help to build and maintain the bones.

Calcium is the key building block, manganese, iron, and zinc help to build the bone matrix, and vitamin K supports absorption of calcium.

Heart Health

Large amounts of chickpeas in the diet may help to lower low-density lipoprotein. Minerals like potassium and vitamins like vitamins C and B6 all support heart health.

Potassium may also specifically help to lower blood pressure.

Make it a Meal


Mexican Roasted Chick Peas

Prep Time: 5 minutes Cook Time: 30-40 minutes
Yield:2 servings


2 tablespoons canola or grapeseed oil

1 (15-ounce) can chickpeas

1/4 teaspoon cayenne pepper

1/2 teaspoon chili powder

1/2 teaspoon ground cumin


  1. Preheat oven to 425oF.
  2. Drain chickpeas and reserve aquafaba for another recipe. It will keep stored in a sealed container, refrigerated, for about 1 week.
  3. Line a sheet pan with either parchment paper or aluminum foil. Place chickpeas on sheet pan and drizzle with oil. Add herbs and spices. Roll chickpeas on sheet pan to coat with mixture (or stir).
  4. Bake in the oven for 30–40 minutes or until brown and crunchy. Roll them around halfway through the cooking process.
  5. These are so much better on the first day versus saving for another day because they tend to take on water. If you do have leftovers and store in an airtight container, they may become soggy. Reheat in the oven for 10 minutes at 425oF to crisp. Or you may store open on the counter. May also be added cold to salads.

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