Legumes are the foundation of any vegan diet. They are a great source of protein and are also very cheap. That’s why baked chickpeas are one of my favorite snacks.

They can be eaten in many ways: in soups, salads and even in your rice dishes to make them more varied and give them a different touch.



  • 1 y 1/2 tazas de garbanzos cocidos o de bote (250 g)
  • 1 cucharada de aceite de oliva virgen extra
  • 1 cucharadita de comino
  • 1 cucharadita de pimentón dulce
  • ½ cucharadita de ajo en polvo
  • ¼ cucharadita de sal


  1. Preheat the oven to 190ºC or 375ºF.
  2. Place the chickpeas on a baking sheet lined with parchment paper and bake for 30 minutes.
  3. Take the tray out of the oven and put the chickpeas in a bowl along with the rest of the ingredients and stir until they are well integrated.
  4. Bake for 10-15 more minutes or until golden brown.
  5. You can eat them hot or cold. Store leftovers in an airtight container at room temperature for 1 week or in the freezer for 1 month.


  • It is important to remove excess water from the chickpeas before putting them in the oven.
  • You can help yourself with a kitchen cloth or towel to remove excess water well.
  • Discard the skins that come off the chickpeas.
  • It is also important to bake them alone without any other ingredients so that they are more crispy and stir them during the 30 minutes that are baked without the spices.
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