Salt & Pepper Roasted Chickpeas

Hi loves, how has your week been going? Woo, 2017 made quite an entrance, didn’t it? I feel like work-wise, it kind of threw up all over me! I work in branding for my day job and it seems that every one of my clients needs something, so it’s been a little crazy. But I’m hanging in there, and I’m so happy for my creative outlet with the blog and I hope that you are too!

Along with the new year came SO MANY ideas for new recipes and improvements for the blog. I found a new photography space in my apartment that is currently my happy place, and the space is being debuted in this post (#pumped).  Elin and I received a new coffee table for Christmas made out of barn wood in Kentucky and it is gorgeous and an open slate for party appetizer recipe photos. Be sure tell me what you think about it!

I have been on a Mediterranean kick lately, which means I’ve been working a lot with turmeric, pickled onions and chickpeas.  Chickpeas always meant hummus to me until I went to The Drifter Chicago (see here too!) and had a love affair with their Roasted Chickpeas.  Nutty, crunchy on the outside, soft on the inside, they were like chickpea fries and so good (fries before guys, right?!).  As you know me, I had to figure out how to make them at home.

After a few times in the oven at different temps and different amount of seasoning, The Jolly Hostess twist this week shows you how to roast chickpeas at home.  Since simplicity can go a long way in the kitchen, these chickpeas are seasoned with salt and pepper.  And for those busy hostesses? No prep outside of straining the chickpeas & using your salt and pepper shaker.  When ready to serve, they are a great fit for a compliment to your appetizer spread or snacking for champagne & a movie night. Plus, you get to feel good about your healthy choices.  WIN. 


1 15 oz can of chickpeas

1 tablespoon olive oil

Salt and Pepper

Prep Time: 5 mins; Cook Time: 30 mins


Preheat oven to 400.

Strain chickpeas and dry with a paper towel as best you can.  Lay out chickpeas on a baking sheet and make sure they are all flat.

Drizzle olive oil on top of chickpeas and toss, like tossing a salad.  Using a pepper grinder, lightly coat chickpeas, toss and coat again.  Do the same with salt, but sparingly.  I like to say four twists of the grinder and you’re good to go. Toss and repeat.

Bake for 30-35 mins.  Chickpeas are done when they are slightly browning.

Serve immediately or put in a seal-tight container for later. Please note that these are best right out of the oven.  If you have some leftovers, you’ll lose a little bit of the crunch, but they are still great.

Roasted Chickpeas


If you make this recipe and post on social media, please tag #thejollyhostess for a chance to be featured.


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  1. Pingback: Turmeric Cauliflower Crostini – The Jolly Hostess

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