Roasted Chickpeas

I always see roasted chickpeas at the grocery store but have never bought them because if I can make it from scratch, I'd prefer that. That way, I know exactly where my ingredients are from and what's in it. I made two recipes at once and it's easy to do. The first recipe is Oh She Glow's Salt & Vinegar Roasted Chickpeas. The second recipe I improvised and will call Spicy Roasted Chickpeas (although it's a pretty common recipe).

Salt and vinegar roasted chickpeas on the left; spicy roasted chickpeas on the right.

Salt and vinegar roasted chickpeas on the left; spicy roasted chickpeas on the right.

Spicy roasted chickpeas on the right; salt and vinegar roasted chickpeas on the left.

Spicy roasted chickpeas on the right; salt and vinegar roasted chickpeas on the left.

Here's the recipe for the salt & vinegar roasted chickpeas:

1 (15 ounce) can of chickpeas, drained and rinsed
2.5 cups of white vinegar (I only used 2 cups)
1 TSP of extra virgin olive oil
1/2 TSP fine great sea salt


1. Place the chickpeas and vinegar in a medium saucepan. Add a dash of sea salt. Bring the vinegar to a boil and cook for about 30 seconds, and then remove the pan from the heat. Some of the chickpea skins will fall off during this process which is totally fine. Cover the pan and let the chickpeas soak in the vinegar for 25 to 30 minutes.

2. Preheat the oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with parchment paper.

3. Drain the chickpeas in a colander, discarding the vinegar. Shake off any excess vinegar, but there's no need to dry the chickpeas.

4. Transfer the chickpeas to the baking sheet and drizzle them with oil. (I put this recipe on only half the baking sheet, saving room for the second recipe below). Massage the oil into the chickpeas with your fingers until fully coasted. Sprinkle with sea salt.

5. Roast the chickpeas for 20 minutes, and then give the pan a gentle shake to roll the chickpeas around on the pan. Roast for another 10 to 15 minutes, until golden and lightly charred.

Spicy Roasted Chickpeas on the left; Salt & Vinegar Chickpeas on the right.

Spicy Roasted Chickpeas on the left; Salt & Vinegar Chickpeas on the right.

For the Spicy Roasted Chickpeas you will need:

1 (15 ounce) can of chickpeas, drained and rinsed
1/2 TSP extra virgin olive oil
1/2 TSP fine grain sea salt
1 TSP cumin
1 TSP red chili pepper
1/2 TSP cayenne


1. Preheat the oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with parchment paper (same as recipe above).

2. Place a tea towel on the counter. Pour the drained and rinsed chickpeas onto the tea towel and place another tea towel on top. Gently rub the chickpeas until completely dry. Carefully transfer the chickpeas to the prepared baking sheet. 

3. Drizzle the chickpeas with olive oil and roll them around until they are evenly coated.

4. Add your spices: salt, cumin, red chili pepper and cayenne.

5. Step 5 is the same as the previous recipe. Roast them for 20 minutes, then roll them around, and roast for another 10 to 15 minutes.


Classic glo bar.

The hardest thing for me transitioning to vegetarianism/veganism are snacks (I say "vegetarianism/veganism" because while I'm mostly eating vegan, there are the very occasional times I still have a slice of cheese, and on top of that, I'm still eating some fish, which would make me more of a pescatarian, but titles are just confusing, and I don't want to label myself other than saying I'm trying to eat vegan). Anyway! The hardest thing with this transition has been snacks. Along with having some past issues of anemia, I have very low blood pressure and I'm a self-diagnosed hypoglycemic. Long story short, I generally need to eat every 2-3 hours or I feel like I'm going to pass out (yes, I eat a lot of protein). With my job as a photographer, my schedule is pretty irregular, which means sometimes I have a photoshoot over lunch, or both lunch and dinner, and so my eating schedule can be all over the place. If I'm on the go taking photos, I can't necessarily run into a gas station and grab a healthy snack, but if I don't eat something, I'll be about ready to pass out. 

I was super excited to try out these Classic glo bar's by Oh She Glows and oh my goodness are they ever delicious! They're pretty easy to make, they are raw (you don't have to bake them), and they are perfect for me to take on the go to a photo shoot. Since eating vegan, I've been way less concerned with my sugar intake, and instead I'm focusing on not eating processed food. If it has sugar in it and I've made it from scratch, bring it on. Next time I'll double this recipe and freeze the rest.

Another thing about transitioning to being vegan is it requires a lot of new shopping that you aren't used to. Suddenly most of what you buy comes from the bulk section and all of the seeds look the same, so it takes ten times longer to find your ingredients. On top of that, the prices look scary. Ten dollars per pound for SEEDS?! That was my first thought when I went out and bought all of the ingredients for this recipe, but I'm here to say it's okay! Really, it is.

First of all, it's not as expensive as you think. I bought what I thought was a lot of seeds, but none of what I purchased weighed over a pound. Once I got home and made this recipe, I still had half to three-quarters left of each seed I had purchased. Therefore, it wasn't expensive at all.

Secondly, once you have vegan-friendly ingredients in your house, you're set. It takes some time to shop for vegan ingredients at first, but once you have your basics, you can make most things. It's just like regular cooking...your basics are things like salt, pepper, garlic, lemon, olive oil, condiments...those kinds of things. With being vegan, you need a few different types of seeds, some new oils and possibly flours, but after that, you'll have everything you need. You'll find vegan recipes use the same ingredients over and over again. When you find these ingredients once in a grocery store, they'll be easy to find the next time.


  • 1 1/2 cups gluten-free rolled oats
  • 1 1/4 cup rise crispy cereal
  • 1/4 cup hemp seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup unsweetened shredded coconut
  • 2 tablespoons sesame seeds
  • 2 tablespoons chia seeds
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine-grain sea salt
  • 1/2 cup plus 1 tablespoon brown rice syrup
  • 1/4 cup roasted almond butter
  • 1 teaspoon pure vanilla extract
  • 1/4 cup mini non-dairy chocolate chips (optional, but I absolutely added these)


Line a 9-inch cake pan with two pieces of parchment paper (one going each way).

In a large bowl, combine the oats, rice crispy cereal, hemp seeds, sunflower seeds, coconut flakes, sesame seeds, chia seeds, cinnamon, and salt. Mix.

In a small saucepan, stir together the brown rice syrup and the peanut butter until well combined. Cook over medium to hight heat until the mixture softens and bubbles slightly, then remove the pan from the heat and stir in the vanilla.

Pour the peanut butter mixture over the oat mixture, using a spatula to scrape every last bit out of the pan. Stir well until all of the oats and cereal are coated in the wet mixture. Allow the mixture to slightly cool before folding in the chocolate chips (so they don't melt).

Transfer the mixture to the prepared pan, spreading it out evenly. Lightly wet your hands and press down on the mixture to even it out. Make sure the edges are pressed down and tight, too.

Place the pan in the freezer, uncovered, and chill for 10 minutes.

Lift the oat square out of the pan, using the parchment paper as handles, and place it on a cutting board. With a pizza roller or serrated knife, slice the square into 6 rows and then slice them in half to make 12 bars total.

Wrap the bars individually in plastic wrap or foil and store them in an airtight container in the fridge for up to 2 weeks, or 1 month in the freezer.

I thought I'd eat the entire pan these are so good, but they're also very filling and I managed to only need one (thus saving my self control for another day).

Let me know if you make them and what you think!