How To: Roasted Chickpeas Recipe | Healthy Gluten-Free Snacks

I’m always looking for fun new ways to jazz up my salads since at times they can start to look a little lonely. I’ve heard about roasted chickpeas for a while now and had yet to give them a go until now. Crazy I know! Not only are the great for my original intention, which was as a salad topper, but also they’re equally delicious if not better enjoyed on their own. Roasted chickpeas are a great healthy swap for potato chips, pretzels you name it. If you’re not a savory lover, then try making a sweet version by drizzling some maple syrup and a sprinkle of cinnamon on top. Come to think of it that sounds delicious too. 


I created a garlic savory version because I was really craving a healthy alternative for the average croutons you normally see on a Caesar salad. Can you really eat a Caesar without croutons? I didn’t think so.


This is a perfect option for all those peeps out there with an allergy or sensitivity to gluten. I don’t have a sensitivity (that I know of yet) to gluten but I do notice a difference when I limit my intake. I’m less bloated, I have less sugar/ junk food cravings and I just feel lighter on my feet if that even makes sense haha! My sister’s skin is extremely sensitive to gluten so she avoids it entirely so I can’t wait for her to try these little guys out.




Roasted Garlic Chickpeas

Roasted garlic infused chickpeas.
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes


  • 1 can chickpeas roughly 1.5 cups
  • 1/8 teaspoon cayenne
  • 1/2 tablespoon garlic powder
  • 1 tablespoon melted coconut oil
  • Salt and pepper to taste
serves: 4
Print Recipe Leave a review


  • Preheat your oven to 400F.
  • If using can chickpeas, rinse very well under running water,strain and lay out on a cooking sheet to dry. I like to pat dry mine with a tea towel to speed up the process.
  • Once chickpeas are dried, pour into a medium sized bowl and add your coconut oil and seasoning.
  • Give it a good stir while being gently not to squash the chickpeas.
  • Next, pour chickpeas onto a parchment lined cookie sheet and pop into the oven to bake for 40-45 min depending on your oven.
  • I like to move the chickpeas around at the 20 min mark so they roast evenly.
  • Once roasted, take them out of the oven to cool before storing them in a glass container.


These will usually stay crispy and good for 3-4 days.

I hope you try out this super quick and easy roasted crouton recipe and send me photos via social media using the hashtag #healthnuteats so I can find and like your photos. I love seeing you recreate my recipes, it truly makes my day! 

Comment below telling me what your go to crunchy snacks or salad toppers have been.

Happy healthy snacking.




Leave a comment

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

Rate this recipe