Chickpea Poppers

Source: Modified from a recipe at Food Hero

Serving size: 1/2 cup

Servings per recipe: 8

Kids and adults alike will like this crunchy, spicy snack!

View Nutrition Facts


  • 2 cans (15 ounce) chickpeas, rinsed and drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley flakes
  • 2 teaspoons dried dill weed
  • Cooking spray


Measuring spoons, medium mixing bowl, strainer, can opener, rimmed baking sheet


  1. Preheat oven to 400 degrees.
  2. In a medium size bowl, mix the chickpeas with the spices.
  3. Lightly spray a rimmed baking sheet with cooking spray. Pour chickpeas onto baking sheet and spread in a single layer. Spray tops of beans once more.
  4. Place pan on the lowest rack in the oven. Cook 30-40 minutes. Gently shake and rotate pan every 10-15 minutes to make sure nothing burns. Beans are done when crispy and brown. Let cool before serving.


Eat these tasty chickpeas as a snack, or use as a topping on salad.

Try changing up this recipe using different spices for a new flavor! Try chili powder & cumin, or curry powder, or Italian spice mix.

More About Garbanzo Beans, Also Known As Chickpeas

How to Select

Garbanzo beans are primarily purchased in their dried or canned forms.

How to Store

Dried garbanzo beans last for more than a year. For canned beans, use the "sell by date" on the can as your guide. Once canned garbanzos are opened, or dried garbanzos are cooked, keep them refrigerated and use within 3 to 4 days.

How to Prepare

Fresh or canned garbanzo beans can be prepared by baking, boiling, sauteing, frying, simmering in a sauce, grinding them to make falafel, or mashing them to make hummus. Dried garbanzo beans need to be cooked first. Soak dried beans in water overnight, then boil for about 2 hours, until beans are soft.