Peanut Roasted Chickpeas

Foodista Cookbook Entry

Category: Cocktails & Appetizers | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


3 teaspoons 12%-fat peanut flour (like PB2)
1/4 teaspoon salt, to taste


Drain and rinse chickpeas in a colander until water runs clear. Let drain for 10-15 minutes until mostly dry.
Preheat oven to 375, line a baking sheet with tinfoil and spray with cooking spray.
Use a paper towel to further dry the chickpeas if they are still wet.
Place the chickpeas into a medium sized bowl and spray with cooking spray.
Add PB2 powder and salt and toss to coat.
Spread chickpeas into one layer on the baking sheet and bake for 45-55 minutes, shaking the pan every 15 minutes. Watch them closely near the end so they don’t burn.
Take one chickpea out at the 45 minute mark to test. They should be dry and crunchy with no moisture left on the inside, but don't let them burn.




Kathy Jaeck's picture

This sounded like a great recipe, however I didn't have peanut flour so I substituted it with Almond Flour, then used olive oil, 3 tsps of stevia and they came out fabulous. Thanks Nick for the basic directions!

Kathy J.


Roasted chickpeas are a perfect snack on their own and have an equivalent crunch to corn nuts. As a first attempt I used a mixture of seasonings but some spices tend to burn and the overall taste was unimpressive, which led me to devise a much simpler version. If you have yet to be persuaded to try PB2 then this recipe alone should tip the scale, although any peanut flour will work. The peanut presence in this recipe is fairly mild but really enhances the overall flavor and tastes like an African-inspired snack.


4 cup servings


Wednesday, December 23, 2009 - 2:32pm


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