Roasted Nacho Chickpeas

by | Updated: December 4th, 2016

Chips can take a dive in the deep end. Roasted chickpeas are the cool kids at the pool now. They’re just as crispy, just as salty (if you like ‘em that way) and just as flavorful. This recipe kicks it up a notch with fiery spices that may remind you of a certain Mexican-inspired platter. So be careful where you put down your bowl, because these chickpeas are “nachos” for long!

Roasted Nacho-Seasoned Chickpeas


Roasted Nacho Chickpeas

Makes 5 servings


2 cans (15 oz.) chickpeas, drained and rinsed
3 Tbsp. nutritional yeast
2 Tbsp. olive oil
2 tsp. chili powder
1 tsp. onion powder
Sea salt (optional)


  1. Preheat oven to 400 degrees F.
  2. In a medium bowl, mix chickpeas with oil and spices until coated.
  3. On a rimmed baking sheet, spread out chickpeas evenly.
  4. Bake 30-40 minutes, or until crispy. Shake pan a few times during cooking to ensure an even roast.
  5. Serve immediately and snack away!

If you’re hungry for more, download our vegan recipe book.