Crispy Cumin Chickpeas



Who love snacking? This girl! Who would eat an entire bag of potato chips? This girl! No really. I was talking to a colleague earlier this week about marathon runners eating potato chips while running to keep their energy up. I was instantly “into” running! But, no, it’s not ok to always eat potato chips. It is ok, however, to always eat something healthy and satisfying. These crispy chickpeas are a fantastic alternative. The spicy, salty, protein filled treat. They are very easy to make. I think the most intense part of the whole treat is removing the skin of the chickpeas. Which is really easy. This snack is another awesome treat from A Couple Cooks new book, Pretty Simple Cooking. This was super simple cooking. I’m sure any seasoning on here would be fantastic. Truffle oil and salt, rosemary and parmesan, my snack list keeps growing.

Crispy Cumin Chickpeas

Crispy Cumin Chickpeas


  1. Preheat your oven to 375 degrees F.
  2. Rinse and drain the chickpeas. Place them on one side of a dry towel and fold the other side over the top. Gently roll your hands over the towel to loosen the skins.
  3. In a medium bowl, combine the chickpeas, oil, salt, pepper, and cumin. Stir until evenly distributed.
  4. Place parchment paper on a baking sheet. Pour chickpeas onto the prepared baking sheet and spread them out so they are in an even layer. Bake 45-50 minutes, stirring every 15 minutes, until they are crispy and dry.
  5. Allow to cool, and store in an airtight container for up to 1 week.


Adapted from A Couple Cooks Pretty Simple Cooking.

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