Roasted Thai Spice Chickpeas

This quick-fix recipe transforms canned chickpeas into a crunchy, spicy snack with a homemade Thai seasoning.

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  • Servings: 8
KEY: Roasting, Cocktail Party, Game Day, Southeast Asian, Thai, Appetizers/starters, Beans, Grains & Legumes, Basic/Easy, Gluten-Free, Make Ahead, Vegetarian, Web Exclusive, Snack

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  • 2 15-ounce cans of chickpeas, drained, rinsed, and dried
  • 1 tablespoon canola oil
thai spice seasoning
  • 2 teaspoons kosher salt
  • 2 teaspoons garlic powder
  • 2 teaspoons coriander
  • 2 teaspoons ground ginger
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon cinnamon

How to make this recipe

  1. Preheat oven to 400º. Toss the chickpeas with oil and 2 tablespoons Thai spice seasoning. Spread on a large baking sheet and bake, uncovered, for 45 minutes, or until golden brown and crunchy.

Make Ahead

The chickpeas can be roasted up to 1 day ahead. Cool completely and store in an air-tight container. Can be served at room temperature or briefly reheated, about 5 minutes at 400º.


Water is the enemy of crunch, so make sure you remove as much moisture as possible after rinsing the chickpeas. Use paper towels to remove any surface moisture, and if you have time, let them air-dry for 30 minutes before tossing with oil and baking.

Contributed By Photo © Emily Farris Published February 2006

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456505 recipes/roasted-thai-spice-chickpeas 2013-12-06 Emily Farris roasting|cocktail-party|game-day|southeast-asian|thai|appetizers-starters|beans-grains-and-legumes|8|basic-easy|gluten-free|make-ahead|vegetarian|web-exclusive|snack february-2006 recipes,roasted-thai-spice-chickpeas 456505