BY: Carol Green

February 13, 2018

A bowl of Moroccan Spiced Roasted Chickpeas

A simple snack delicious alone or as a topping for salads and the ‘Bountiful Bowls’!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
A bowl of Moroccan Spiced Roasted Chickpeas

Moroccan Spiced Roasted Chickpeas

  • Author: Carol Green
  • Prep Time: 10 hours
  • Cook Time: 1 hour
  • Total Time: 11 hours
  • Yield: 8 1x


  • 15 oz cans Chickpeas (Garbanzo beans), drained
  • 1 Tbsp. Olive Oil
  • 1 tsp. Moroccan Spice Blend
  • 1/2 tsp. Sea Salt


  • Drain the chickpeas, rinse well and allow to drain in a colander
  • Preheat the oven to 350F
  • Line a sheet pan with paper towels and allow to dry.
  • Place the chickpeas in a single layer on the sheet pan, and in the oven for 20 to 30 minutes, stirring once or twice, to dry out.
  • Toss with the olive oil and spices, bake a further 30 to 40 minutes, stirring once or twice until crispy.
  • Allow to cool, enjoy as a snack or a topping for salads or the Bountiful Bowls.

*Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission. Read full privacy policy here.

Join hundreds of insiders!

As a part of my email community you get the inside scoop on new recipes, cooking classes, and more!

Leave a Reply

Your email address will not be published.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

{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}

Subscribe for updates!