Thank you so much Karen for requesting this recipe!! They turned out really yummy and were the perfect little snack!  She sent me this recipe from a Weight Watchers cookbook and, after seeing all the ingredients, knew I’d love this.  They remind me of honey roasted peanuts except with a kick of cayenne pepper and chili powder for spice.  You can cook them for 10 to 20 minutes if you want them a bit mushy inside or around 35 minutes like I did if you like them crunchy!  Perfect to throw in a dish for an upcoming party or when you  have company over and you save a ton of calories from traditional salty peanuts!  Feel free to try and type of seasoning or spice you like, you really can’t go wrong.  Hope you enjoy them!


Spicy Roasted Chickpeas

Yield: 6 servings 1x


  • 1 Tbsp. olive oil
  • 1 1/2 tsp. chili powder
  • 1 1/2 tsp. ground cumin
  • 1/4 tsp. salt
  • 1/8 tsp. cayenne pepper
  • 2 (15.5 oz.) cans chickpeas, rinsed, drained and patted dry


  1. Preheat oven to 400 degrees F.
  2. Arrange racks in top and bottom thirds of oven. Stir together oil, chili powder, cumin, salt and cayenne in a large bowl. Add chickpeas and toss to coat.
  3. Divide chickpeas between two large rimmed baking sheets. Bake, shaking pans occasionally and rotating pans from top to bottom shelves after 20 minutes, until chickpeas are browned and crisp, about 35 to 40 minutes. S
  4. erve warm or at room temperature.


Serving Size: 1/3 cup • Calories: 141 • Fat: 4 g • Carbs: 2 g • Fiber: 5 g • Protein: 6 g • WW Points+: 3 pts

If you make this recipe, share a photo on Instagram and tag it #EatYourselfSkinny . I love seeing what you made!

As a self-proclaimed foodie and fitness enthusiast, I have a passion for cooking and a huge desire to show that living a healthy lifestyle can actually be easy and fun!  Feel free to use the meal guide above to find your new favorite meal ideas or the dietary guides to the right to narrow things down even more!

5 Easy Dinner Ideas!
Fill out the download form to get this exclusive collection of recipes that aren’t available anywhere else!
Please enable JavaScript in your browser to complete this form.

Related Recipes

Leave a comment

Your email address will not be published.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

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Evan Heaven says:

    I cook dried chickpeas many times a week in my instant pot. So easy! 200 grams dried chickpeas, 3 cups water, a little salt, high pressure 40 minutes for al dente texture, 45-50 for softer. I use the firm texture for making Falafels since they still cook more. I use the softer ones in hummus.

    I love this snack recipe too! Chickpeas are a super food and very high in fiber which makes the carbs healthy. Controls my appetite.

  2. Gloria Griffin says:

    I love chickpeas I am deafenedly going to try this Thanks for the idea

  3. Sharon Tarantino says:

    I like these a lot. I take a little sandwich baggy full to work and keep it in my desk drawer. These combined with Macha Green Tea, Cuts right into the hunger.

  4. Marla Baldwin says:

    If they are soft in the middle, put them in a 170* oven over night and they are perfectly crispy in the morning.

  5. Erica Moyer says:

    Just made these and they are great!! I have never had chickpeas, all I had was chili powder and crushed red pepper but they had a nice bite to them 🙂 Thanks

  6. Anonymous says:

    I have also done these with just a sprinkle of brown sugar substitute and cinnamon. Gives that sweet snack that we need sometimes. Yummm

  7. Anonymous says:

    Are Theese points based on the new or old system of ww ?

  8. Natalie says:

    Can you leave these in a container to store, or do they have to go in the fridge? Do you have to eat them all right away or do they stay for a while? Chickpea newbie here! 🙂

    1. denice says:

      I also would like to know if I can store these in bags? I would like to make a mess of them and store at the office when i get a craving to crunch. Im trying to diet and I find these satisfy me until I can eat a meal. I ordered some from but was not satisfied with what I got. I ordered by the 1 lb bag. can I store the ones I make in a sealable bag?

      1. Marla Baldwin says:

        Sorry for this long reply; I started from scratch with dry beans and soaked and cooked them. I wasn’t ready to make anything with them, so I drained/cooled/ and froze them in a big zip lock bag. [One recipe I saw said they peeled them…….Uhhhh- that’s crazy….. why in the world would you peel them?] Then when I found this recipe….I pulled them out thawed them out and made these little treasures……it’s a great salty snack no matter what seasoning you use. I hope this helps.

    2. Marla Baldwin says:

      If you continue to dry them over night in a low over [170*], and they are thoroughly dried out,[ like I do] you can store in a glass jar, or tin can. zip lock snack sized bags are perfect. If you leave them mushy in the middle, they will spoil easily/quick. This was a good trick I stumbled on after they did not turn out crispy enough for me.