Roasted Chickpeas


Well, she can’t eat them all.

Did you hear that rice now contains high levels of arsenic in it? I was surprised when I read about it in consumer reports and natural news.

“In virtually every product tested, we found measurable amounts of total arsenic in its two forms,” says Consumer Reports. “We found significant levels of inorganic arsenic, which is a carcinogen, in almost every product category, along with organic arsenic, which is less toxic but still of concern.”

I’ll be updating the flour blend soon so that it will not contain brown rice flour since brown rice is the worst offender.

So out go the rice cakes and crackers. We’re gluten free, what do we do for a nice, crunchy snack?


The lovable, adorable chick pea. Roasted to perfection and seasoned so well that you will wonder why you ever ate rice cakes in the first place.

Trust me. My three-year-old daughter took over the whole bowl and happily munched away as I was trying to take the photograph. Can you see her arm protectively around the bowl? Yeah, they taste that good.

If you make them from scratch, which is my recipe here, you will find they are super easy and very, very inexpensive. I don’t suggest buying the canned variety as can liners tend to leech into the food, thereby lacing your lovely garbanzos with ugly toxins. Buy them dried in the bulk section and go from there instead.

Some people say to spice them before you roast them, some say afterwards. I prefer before as the spicing stays on a little better, but try both and see what you like.

So do away with rice cakes, and try these for a nice change!

Roasted Chick Peas (Garbanzo Beans)


  • 2 cups organic dry garbanzo beans (chick peas)
  • 1/4 cup organic sesame or sunflower oil
  • paprika
  • salt and pepper to taste

Dished Used

  • baking sheet
  • bowl and spoon
  • Pot


  1. Cover garbanzo beans in water (so there are 3 inches of water above the beans). Soak garbanzos overnight. 
  2. Once they’ve soaked overnight it’s time to cook the garbanzos. Heat up enough water to cover the beans about an inch and bring it to a boil. Drain and rinse garbanzos and then add to the pot. Cook for about 30-45 minutes. You can add a bay leaf or any other spices you might want.
  3. Once they are finished cooking, strain them and pat them dry with a clean dish towel or paper towels.
  4. Preheat oven to 400F. (this gives them extra time to dry while you wait for the oven to heat up)
  5. Toss the garbanzos with some oil, just enough to coat them, then sprinkle liberally with salt, pepper and paprika. You can also use cumin, turmeric, really anything you want to try! You can make them spicy and add some cayenne pepper… be creative!
  6. Once they are well coated with oil and spices, spread them out on parchment paper on a baking sheet and cook at 400F for 30-40 minutes. They should be crunchy (not soft). You may need to watch them carefully the last 10 min or so to make sure they don’t burn.
  7. Pour them into a bowl and be prepared to be wowed.

That’s it!