Kalyn's Kitchen

Roasted Chickpeas with Moroccan Spices

Roasted Chickpeas with Moroccan Spices are a nutritious, gluten-free, dairy-free, and meatless snack that’s loaded with flavor! 

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Roasted Chickpeas with Moroccan Spices found on KalynsKitchen.com

If you were hanging around this blog during November, you may recall me raving about the Moroccan Spice Mix recipe I found in Fine Cooking Magazine. I tried the mixture on butternut squash, then on carrots, absolutely loved it, and promised more Moroccan spice roasted veggies to come. Recently when I saw a recipe for Roasted Chickpeas in The South Beach Diet Cookbook (affiliate link) my tastebuds started imagining how great those crispy chickpeas would taste with just a hint of that Moroccan spice mix, and that’s how this recipe for Roasted Chickpeas with Moroccan Spices was born.

The chickpeas are delicious just like you see them in the photo, but for a lower-carb party appetizer I love to make these and mix the hot chickpeas with an equal amount of nuts. That’s a combination that will disappear pretty quickly on the buffet table. What a fantastic snack food this is, great to nibble on for a mid-afternoon break, or perfect to serve with drinks. I found out after I started writing this post that roasted, spiced chickpeas are often eaten in Turkey as a snack called Leblebi.

How Long Will the Roasted Chickpeas Keep?

The chickpeas are best the day you make them, so if you’re only making them for a few people do half the can and freeze the rest of the can of chickpeas.

Crispy Roasted Chickpeas (Garbanzo Beans) with Moroccan Spices found on KalynsKitchen.com

More Garbanzo Bean Recipes:

Garbanzo, Tomato, and Avocado Salad
Slow Roasted Tomato Hummus
Cucumber, Tomato, and Garbanzo Salad with Feta
Roasted Vegetable Salad with Garbanzos
Leafy Green Salad with Chickpeas and Feta

Roasted Chickpeas with Moroccan Spices found on KalynsKitchen.com

Roasted Chickpeas with Moroccan Spices

Yield 4 servings
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Roasted Chickpeas with Moroccan Spices are a low-glycemic snack that’s loaded with flavor!



  • one 15 oz. can chickpeas (garbanzo beans)
  • 1 T olive oil
  • 1/2 tsp. Moroccan Spice Mix
  • 1/4 tsp. kosher salt

Spice Mix Ingredients

  • 2 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/2 tsp. chile powder
  • 1/2 tsp. sweet paprika
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground ginger
  • 1/8 tsp. cayenne pepper
  • (recipe called for a pinch ground cloves, which I did not have.)


  1. Preheat oven to 350 F. (I was making this in my favorite Oster toaster oven (affiliate link), If you’re using a regular oven, you could double the recipe and use a large cookie sheet.)
  2. Drain garbanzo beans into a colander and rinse well with cold water until no more foam appears.
  3. Let beans drain for 5-10 minutes, then pat dry with a cloth or paper towel if they still look wet.
  4. While beans drain, make spice mix. (This is great on many veggies, so make the full amount and store in a glass jar.)
  5. When beans are well drained and dried, toss with olive oil, spice mix, and salt.
  6. Arrange in single layer on baking sheet.
  7. Roast 40-50 minutes, or until they are slightly browned and make a rattling sound when you shake the baking sheet.
  8. I roasted these for 50 minutes, but next time I would take them out a tiny bit sooner.
  9. Serve warm or let cool.


This was inspired by a recipe from The South Beach Diet Cookbook (affiliate link) and the Moroccan Spice Mix from Fine Cooking Magazine.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 186Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 409mgCarbohydrates: 25gFiber: 7gSugar: 4gProtein: 8g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Crispy Roasted Chickpeas are a good snack for any low-glycemic diet, including any phase of the original South Beach Diet. They would be too high in carbs for a low-carb diet plan.

Find More Recipes Like This One:
Use Appetizer Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    95 Comments on “Roasted Chickpeas with Moroccan Spices”

  1. These are awesome. I made the recipe a few days ago and scarfed them all in one sitting! I'm making another batch right now. Thanks Kalyn.

  2. Mine were slightly crispy outside (although not as crisp as corn nuts) and firm inside. I would try a higher temperature or longer cooking time if they weren't crisp.

  3. kalyn, I am wondering if these are supposed to be crispy or hard on the inside like corn nuts or are they supposed to be soft in the center and kinda mushy or chewy? I made mine per your recipe and used the toaster oven and mine came out soft on the inside and dry on the outside..my hubby didnt like them, but I think they are ok…let me know about the crispiness aspect..thanks!

  4. No, I didn't remove the skins. There were a few that got washed off during the rinsing and I may have picked a few of those loose ones out, but that's all.

  5. did you take the time to remove the skins from the canned chick peas, before roasting. Another blogger suggested this, but boy it's time consuming. Do you think it is necessary?

  6. Susan, hope you like them!

  7. I am just learning about better eating habits after a lifetime of sugar and junk, and am right now roasting the chick peas in the oven…

    I am hoping this or similar will become my go to snack instead of a bag of potato chips!

  8. Bracha, so glad you liked it. Sometimes I mix them with peanuts, which is a nice variation.

  9. This came out so yummy. Thanks! I finally have a good snack that I can eat on South Beach. I just have to be careful not to eat the entire tray!
    I've bought these before, but these homemade ones are much better!

  10. these were great. i just included a link to the recipe on a post i did about vegan appetizers (and how lovely vegan recipes can be difficult to find)… thanks!


  11. Yes, I think that sounds very yummy!

  12. I roasted my chickpeas with Fiesta Ranch powdered dressing. They are quite delicious.

  13. Your version does looks good!

  14. I tried your recipe and loved it. I also have the book that you mentioned and I took a few ideas from it as well I made some modifications – here is my version http://cuceesprouts.com/2010/07/mission-statement/

  15. Jen, I don't know if you've read the South Beach Diet book (new book, South Beach Diet Supercharged is even better) but that would help you understand the science behind the diet. South Beach is based on the glycemic index, which is a measure of how fast the food turns to sugar in your body. Even though beans are high in carbs, they're considered "good carbs" because they digest slowly. For phase one, the recommended serving is to start with 1/3 to 1/2 cup per day, then see how it affects your weight loss.