Crispy Taco Spiced Chickpeas

Combat afternoon hunger by munching on a handful of Crispy Taco Spiced Chickpeas! These vegan, gluten-free chickpeas, which are tossed in a lightly salted homemade taco seasoning with extra virgin olive oil, then baked until crunchy, make a spicy afternoon pick-me-up snack that take little time to prepare. Flavorful, protein-packed Crispy Taco Spiced Chickpeas can be easily enjoyed on-the-go or by the handful when snack time is imperative.

taco spiced chickpeas in a white bowl

These days, I’m a snacker… but this wasn’t always the case.

My snacking habits changed when I was pregnant and hungry all the time. For those 10 months, I snacked throughout the day, grazing on my favorite items, and it seemed to work quite well.

I continued doing so after we had Lady A, and I was feeding her at all hours.

And even now, I still snack like a champion.

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    But snacking isn’t always easy when you’re a food blogger. (Please feel free to roll your eyes at this transition and at the unintentional drama of it. I did.)

    crispy taco spiced chickpeas on a baking sheet

    If you’ve been around these parts recently, you know my feed has been inundated with St. Patrick’s Day boozy DESSERTS.

    Which is awesome because these desserts are super tasty.

    But unfortunately, I cannot live on dessert alone. It’s actually dangerous to have all kinds of desserts in my house… because I’ll choose those to snack upon instead of something better for me.

    Which is why I started making these chickpeas.

    taco spiced chickpeas in a glass bowl

    These chickpeas are full of protein and bursting with flavor. You can’t go wrong with something like this as a quick afternoon pick-me-up.

    Additionally, they’re super easy to make. Though it takes them a while to bake, they’re easily stored in the refrigerator for simple snacking throughout the week. And they’ve come in handy for me many, many times.

    Because mid-afternoon hunger is no joke. And because I’m trying to NOT grab a cookie in a moment of weakness, and the best way to combat that is having a go-to snack like this on hand.

    close up of taco spiced chickpeas

    What you need to make this recipe:

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    Get the look!

    taco spiced chickpeas In a white bowl

    I just love the taco seasoning paired with the chickpeas, which crisp up so nicely in the oven. For this recipe, I used my homemade blend, which has very little salt, so if you’re conscious of your salt intake, I highly suggest whipping that up before you roast your chickpeas!

    Here’s how you can make this snack for yourself…

    taco spiced chickpeas in a white bowl
    Yield: 10 3-oz. servings

    Crispy Taco Spiced Chickpeas

    Prep Time: 5 minutes
    Cook Time: 1 hour 15 minutes
    Total Time: 1 hour 20 minutes

    Combat afternoon hunger by munching on a handful of Crispy Taco Spiced Chickpeas! These vegan, gluten-free chickpeas, which are tossed in a lightly salted homemade taco seasoning with extra virgin olive oil, then baked until crunchy, make a spicy afternoon pick-me-up snack that take little time to prepare. Flavorful, protein-packed Crispy Taco Spiced Chickpeas can be easily enjoyed on-the-go or by the handful when snack time is imperative.

    Ingredients

    • 30 oz. chickpeas (canned)
    • 3 tablespoons extra virgin olive oil
    • 4 tablespoons taco seasoning (store-bought or homemade)

    Instructions

    1. Preheat the oven to 350°F. Spray a jelly roll pan (or a sheet pan with sides) with nonstick cooking spray, and set aside.
    2. Open the cans of chickpeas. Drain, then rinse thoroughly. Pat dry with a kitchen towel or paper towels, and set aside.
    3. In a large bowl, combine the olive oil and taco seasoning.
    4. Transfer the chickpeas into the bowl. Using your hands or a rubber spatula, stir them until all the chickpeas are coated with the topping.
    5. Pour the chickpea mixture onto the prepared jelly roll pan, and place in the oven.
    6. Bake for 45 minutes, then turn up the oven to 400°F, and bake for an additional 15 minutes.
    7. Turn off the oven. Leave the chickpeas inside for an additional 15-30, or until they’re crispy. When you shake the baking sheet, the chickpeas should sound crispy.
    8. When baked, cool completely and store in an airtight container in the refrigerator for up to two weeks.

    Notes

    These don’t keep very well in the pantry, so unless you plan on downing them over the course of 1-3 days, store in the refrigerator.

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    Nutrition Information:

    Yield:

    10

    Serving Size:

    1-3-oz. serving

    Amount Per Serving: Calories: 186Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 252mgCarbohydrates: 25gFiber: 7gSugar: 4gProtein: 8g

    Nutrition facts are an estimate and not guaranteed to be accurate.

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    What kinds of snacks do you gravitate toward?

    Have you tried chickpeas for snacking?

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    About the Author:

    Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

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    8 Comments

    1. I’m the true definition of a snacker and these looks perfect to me! Definitely a better option than looking through my pantry for my next cookie or chip.

    2. These look sooooo crunchy! I love me some snacky crunch and I’m digging these as a healthful option. And now I’m fantasizing about putting them on all the salads ever!

    3. I became a snacker during both of my pregnancies too so this is the kind I need to not reach for that cookie!!

    4. I tried crispy chickpeas and I loved them. I need to try your recipe, too. Seems soo delicious!

    5. Not all roasted chickpea recipes produce crispy chickpeas, but it looks as though you nailed it. These look fabulous!

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