Roasted Fajita Spiced Chickpeas

Secret Recipe Club time y’all.

This month’s recipe comes from Nora, the 20-something foodie and writer behind her blog, Natural Noshing.

I loved reading about Nora’s success in discovering what kind of diet works best for her body, which is a gluten-free diet that focuses on whole foods and eliminates processed junk.

I can relate to Nora on this because my stomach issues have completely disappeared since having cut back on gluten in my diet.

Not to say that I don’t enjoy my bread or tortilla chips.

It just makes my stomach do a back flip into next week.

Nora’s extensive recipe index looks to die for. She has a variety of recipes that are gluten-free, grain-free, dairy-free, and/or vegan. The sweet section was speaking to me. However, my brain was telling me not to cave.

I have been in a snacking mood lately, and Nora’s recipe for Roasted Fajita Spiced Chickpeas was calling my name.

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Y’all…this stuff is addicting.

 It’s like Mediterranean food and Mexican food had a baby.

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Crispy little chickpea babies with all the fajita flavor!

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The original recipe calls for olive oil, however, I got crafty and used tahini because I was out of olive oil (gasp!).

Shhhhhh….don’t tell my dad, not having olive oil in the house is an Italian sin.

You need these in your life.

I may or may not have eaten half of the bowl while watching Real Housewives of N.J. 😉

5.0 from 1 reviews
Roasted Fajita Spiced Chickpeas
Author: 
Recipe type: Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3 c
 
A snack with a kick. Roasted chickpeas get turned up with flavor from smoky cumin, chipotle powder, and spicy cayenne. Gluten-free, vegan.
Ingredients
  • 2 (15 oz) can garbanzo beans, drained and rinsed
  • ½ t. salt
  • ½ t. ground black pepper
  • ½ T. chili powder
  • ¼ t. cumin
  • ⅛ t. cayenne pepper
  • ¼ t. granulated onion
  • ¼ t. granulated garlic
  • 2 T. extra-virgin olive oil (or tahini)
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a medium bowl, combine the spices.
  3. Add the garbanzo beans and tahini and toss to evenly coat.
  4. Spread the garbanzo beans onto the prepared baking sheet and let roast for 40-50 minutes, tossing once or twice during the baking process.
  5. Let cool and enjoy!

 MANGIA!!!

 

 

 

Comments

  1. Oh this looks amazing! I love the addition of tahini too. Great SRC recipe!

  2. I’ve only had roasted chickpeas once and loved them, but this Mexican version has my name written all over it! I am gluten-free too and always looking for healthier snack foods. Thanks for sharing this recipe, I’m definitely making this soon!

  3. I love roasted chick peas -and the combination of seasonings sounds delicious! Great SRC choice

  4. Oh I am definitely making these, they look amazing! I’m always looking for interesting snacks and these might even tempt my kids. Great pick!

  5. Oh… this is so delicious! Must try soon… lovely pick! I wouldn’t be surprised if you had that whole bowl in one sitting… 🙂

  6. Love the spices used! That drizzle of tahini looks perfect.

  7. I’m out of olive oil right now, too! But I’m not Italian so I guess it’s okay? 🙂
    I adore roasted chickpeas and love the sound of this version.

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