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Roasted Chickpeas

DIY low carb snacks - salty, crunchy, spicy

This is a Diy low carb snack that is salty and crunchy, using whole foods. The recipe details how to roast chickpeas with parmesan, herbs and Worchestershire sauce so that your snack is cruncy and crisp.
Course Snack
Cuisine American, Mexican
Keyword chile lime salt, roasted chickpeas, tajin and fruit
Prep Time 10 minutes
Cook Time 35 minutes
Servings 9
Calories 61kcal
Author dorothy stainbrook



  • 1/4 cup olive oil
  • 2 Tbsp Worcestershire sauce
  • 1 tsp chile pepper spice
  • 2 tsp mixed dried herbs (I used a mix of oregano, thyme and rosemary
  • 1.5 tsp garlic salt
  • 2 15 oz cans chickpeas drained, rinsed and patted dry
  • 2 Tbsp freshly grated parmesan cheese


  • Preheat the oven to 425 degrees. Rinse the chickpeas and let drain. Dry thoroughly with paper towels or a dish towel. The drier they are the crunchier they will be in the end.
  • In a large bowl, whisk together the first 5 ingredients (oil, Worcestershire, chile spice, herbs and garlic salt).  Add the chickpeas and toss to coat.  Spread out the mixture onto a baking sheet.
  • Roast 15 minutes.
  • Stir in parmesan cheese and roast 25 minutes more or until brown and crisp, stirring twice (beans may pop during roasting).  Serve warm or allow to cool prior to storing.


To Store:  Store in a breathable (not airtight) container in refrigerator up to 3 days or freeze up to 3 months.  To serve after cooled, preheat oven to 350 degrees and roast 5 minutes or until crisp


Calories: 61kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Sugar: 1g