TSJ’s Roasted Spiced Chickpeas


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We all love chowing down on flavorful snacks, but so many are lacking in nutritional value. Before we know it, we’ve inhaled half a bag of chips before commercial break, yet still feel hungry and unsatisfied. TSJ’s roasted spiced chickpeas will not only help curb the urge to eat mindlessly, but are also full of fiber and protein to keep us fuller longer. In this case, a few extra handfuls might actually be good for you.

With the exception of fresh sage (you could use dried), this is a complete pantry snack, making it easy to serve anytime you’d like. Try them hot or cold, tossed in pasta, sprinkled on salads, as a satisfying side or on their own. Even our then 9-month-old foodie baby ate them right up!


1 (15 oz.) can chickpeas

A few tablespoons olive oil

4 sage leaves, chopped

1/4 teaspoon curry powder

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

Kosher salt to taste

Preheat oven to 350 degrees.

Rinse and drain chickpeas. Lay on paper towels to dry well.

In a small bowl, mix curry, cinnamon and nutmeg.

Chiffonade sage (stack leaves, roll together, then chop into confetti-like ribbons)

Drizzle chickpeas with olive oil and sprinkle with spice mixture. Toss to coat well, then add sage.

Place on baking sheet and roast for about 20 minutes. Finish them off under the broiler for a few minutes to add a crispier texture.

Season with kosher salt to taste.

Eat and enjoy this feel-good snack!

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