Chili Roasted Chickpeas by Amy Longard

Chili Roasted Chickpeas by Amy Longard

By: Amy Longard 

In case you are not yet familiar with pulses, they are part of the legume family and include chickpeas, beans, lentils and split peas. These dry, edible seeds are distinguished from other legumes (such a soy beans and peanuts) due to their low fat content. Humble pulses are often overlooked, forgotten and left to collect dust in the back of your cupboard (am I right?). However, due to their many benefits, pulses shouldn’t be an afterthought. Instead, they should play a vital role in your diet.

Pulses are highly nutritious, loaded with vitamins and minerals including iron, zinc, folate and other B vitamins. They are high in protein and fiber and they can help balance blood sugar and support weight management. Consuming pulses regularly will help reduce cholesterol (LDL in particular) and prevent cardiovascular disease. Pulses are good for Mother Nature too! They are a sustainable form of agriculture and promote biodiversity.  They are also delicious and incredibly inexpensive.  A fun fact for you: Canada is the world’s leading exporter of lentils.



2 cans of chickpeas, drained and rinsed (or 3.5 cups cooked chickpeas)

2 tablespoons olive oil

2 tablespoons chili powder

1/2 teaspoon sea salt


Preheat your oven to 400°F. Combine all of the ingredients in a bowl, making sure the chickpeas are evenly coated. Spread the chickpeas out on a parchment lined baking sheet and then put them in the oven. Stir the chickpeas around every 8 to 10 minutes and keep roasting them until they are crispy. This will take about 25 minutes. Enjoy immediately as a snack or top them onto soups or salads.  Enjoy!