Photo of Oven-roasted chili chickpeas by WW

Oven-roasted chili chickpeas

Total Time
30 min
5 min
20 min
Crispy on the outside and tender on the inside, this garlicky, salty, chili-spiced snack will keep hunger pangs at bay any time of the day. These four-ingredient chickpeas don't get much easier than this, and roasting them in the oven ensures the perfect consistency. Mix up the toppings with whatever you have on hand, such as onion powder for the garlic powder, or curry powder for the chili powder, to make this recipe even more versatile and fun. Roast up a big batch and store in a covered mason jar so it’s right at hand to use whenever you need it.


Cooking spray

4 spray(s)

Canned chickpeas

1 can(s), (15.5 oz), rinsed, drained, and patted dry

Garlic salt

2 tsp

Chili powder

1 tsp

Lemon zest

1 tsp, grated


  1. Preheat oven to 450°F.
  2. Spread chickpeas in a jelly-roll pan. Roast chickpeas, shaking pan occasionally, until they begin to brown, about 20 minutes. Let cool about 5 minutes.
  3. Lightly spray chickpeas with nonstick spray. Sprinkle with garlic salt, chili powder, and lemon zest, shaking pan to coat evenly. Transfer chickpeas to a serving bowl.
  4. Serving size: 1⁄4 cup