You know what’s extremely essential for everyday life? SNACKS. There’s absolutely nothing that makes me happier than a 3pm nourishing snack that kicks hunger’s booty goodbye.
I love wandering into the kitchen for cup of coffee with a little almond milk, and a favorite snack. Most of the time I’m a sweet girl, but give me something a little crunchy, salty and crispy and I will bow down to the snack gods.
When Colman’s Mustard asked me to create a hot new recipe for you, this was the first one that came to my mind because I know how much you also appreciate a good snack. Many of you have asked me what to take on hikes, or a healthy option to nosh on at work and this is it. WE HAVIN’ A HOT SNACK PARTY. So who’s ready to #hotmessaround?
Today’s recipe is anything but fancy. It’s simple to make and toss together with your hands, then roast in the oven for a fantastic crispy afternoon snack you can bring anywhere. So, why don’t you guys say hi to my HOMEMADE ROASTED CHICKPEAS.
HI CHICKPEAS.
They’re cute. They’re spicy thanks to Colman’s Mustard & a hint of cayenne pepper. They’re freaking easy to make. And they most definitely belong on your afternoon snack radar.
One more reason I LOVE this snack? It’s made with inexpensive ingredients.
Chickpeas: you can buy them for less than $1.00 at most places — whoo hoo!
Colman’s Mustard: keeps them flavorful & will last a long time in your pantry. Plus, you can also save on them right now by visiting bit.ly/ColmansAK
Cayenne Pepper: Adds a kick and is a must-have pantry staple spice
Olive oil: We’ve all got a little EVOO in our cupboard
Salt: because we needs a little salty goodness during snack time and that’s also a staple so I’m winning at life right now
Hope you guys love this recipe as much as I did. If you make this be sure to let me know by tagging #ambitiouskitchen on Instagram or by leaving a comment below. xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
4 Ingredient Mustard Spicy Roasted Chickpeas
Ingredients
- 2 (15 oz) cans chickpeas, rinsed, drained and patted very dry with a paper towel
- 2 tablespoons olive oil
- 2 teaspoons Colman’s dry mustard
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
Instructions
- Preheat oven to 400 degrees F. Spray a large baking sheet with nonstick cooking spray
- Add chickpeas, olive oil, dry mustard, cayenne pepper and salt to a medium bowl; mix well to coat the chickpeas.
- Dump chickpeas onto baking sheet and spread in an even layer. Bake for 20 minutes, stir, then bake for another 18-25 minutes until chickpeas are nice, golden and crispy. Serves 6, about ½ cup each.
This recipe is in partnership with Colman’s Mustard. All recipes, opinions and text are my own. Thanks for supporting AK and the brands that make this site possible! Enjoy the snack. xo!
Look so yummy!!!!!
They are!!
Delicious! I am gonna make at home!
Perfect!
I’ve been getting adventurous with chick peas lately! Totally going to try this!
Aren’t they fun to work with? Hope you love this one!
yum!!!!!!
Yum INDEED!
Well you’ve definitely sold me on these! I sometimes crave mustard so much I feel like I could drink it so these are a must-try!
Oh my gosh then you’ll LOVE these!
Yum these look delicious! I was definitely the girl who ate the Honey Mustard gardettos pretzels like they were my job back in the day. Can’t wait to try these!
http://www.themilestraveled.com
Same! Honey. Mustard. Everything. These ones are the perfect swap for them 🙂
Do yoj have a nutrition info?
What is the best way to store these? Will they stay crispy?
Hi Kelley! I’ve found the best way to store these is in a brown paper bag so that moisture doesn’t collect.
Love your blog! Thanks for sharing <3
https://www.myblackcloset.com/
This looks amazing! I will definately give it a try!
I hope I will manage as I am not a great cook!
I have soooooo been into crispy chickpeas lately! Love the addition of the mustard flavor!
It’s such a great flavor!
Made these for the second time tonight…yum, yum.
Amazing!!
The cook time says 20 mins in one spot and 20 mins., stir and bake another 18-25 mins. in another. Which is best?
Hi Robyn! Thank you for the catch – just follow the written instructions and I will edit in the cook time 🙂
How do I make roasted chickpeas so that they are crisp and stay crisp for a few days?
I’d suggest roasting them with the skins off, and then I’ve heard that storing them in a paper bag (rather than an airtight container) helps keep them crispy!
What are the nutritional counts for this snack?
Updated!
We were looking for some healthy snacks, and I have an embarrassing amount of dried beans in the pantry. I made this recipe this afternoon, with the Coleman’s Dry Mustard – it was so good. I did make a couple of small adjustments. I baked them for the 20 minutes, stirred and then turned on the convection for about 12 minutes at 400. I laid them on paper-towel lined rack to let them drain any excess olive oil or moisture (I had to hydrate them overnight). And then I gave them an extra sprinkle of sea salt for that extra addictive love. They are perfect. I am loving your blog and site. I’ll be making the protein bikes, I mean bites, here after dinner for our long-ride cycling treats.
Amazing! Glad you loved them, and perfect way to use up dried beans. So happy to hear you’re loving the recipes here (love those protein bites post-workout, too!)
For some reason after making the recipe, I did not end up with 6 (1/2 cup) servings. I followed the instructions perfectly. Did this happen to anyone else?
Strange! What brand of chickpeas did you use? 1 can of chickpeas should have about 1 1/2 cups of chickpeas, so using 2 cans should get you about 6, 1/2 cup servings.
Love this chickpea recipe for a delicious snack.
Very Tasty
Glad you enjoyed!
I saw how to make roasted chickpeas on another website, but quickly searched for a recipe to actually try on AMBITIOUS KITCHEN. Why? I’ve come to TRUST your recipes! I’ll just say always addicting and with nutrition in mind! THANK YOU, My daughter and I looked like couple of chipmunks eating these!
So happy to hear that, Jill! I always make my recipe delicious first 🙂 glad you two love these!
Can these be made with regular (not dry) mustard?
I haven’t tried it, sorry!
Can you tell me the shelf life of these? I would love to be able to make a huge batch.
They should last about 4-5 days at room temp! I recommend storing them loosely covered.