• 2-19 oz cans chickpeas, drained, rinsed and patted dry
  • 2 teaspoons chili powder
  • 2 teaspoons olive oil
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon cumin
  • Optional: Add a pinch of your favourite dried herbs
    (ie. Presidents Choice Sun-dried Tomato and Herb or Mrs Dash or Herbamare)


  • Preheat oven to 400 degrees F.
  • Line baking tray with parchment paper or tinfoil. Then spray with cooking oil
  • Spread chickpeas over lined baking tray and bake for 45 minutes. Turn every 15 minutes.
  • Mix chili powder, olive oil, sea salt and cumin together in a bowl.
  • Add chickpeas to chili mixture
  • They are at their best eaten warm. Put the rest into a bag and refrigerate