Baked Chickpeas II

Oven-roasted chickpeas coated with lots of lemon pepper flavor.

This recipe takes inspiration from an earlier baked chickpea recipe – but spices things up with zesty lemon pepper seasoning. It’s a quick and easy snack that’s both healthy and satisfies your savory cravings.


  • 2 cans of chickpeas
  • ~ 2 tbsp of olive oil
  • 1/2 tbsp lemon pepper
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • ¼ tsp black pepper
  • 1 tsp lemon juice
  • 1 tsp baking powder
  • Salt, to taste


  • Preheat the oven to 445.
  • Put foil over a baking sheet and coat with non-stick baking spray.
  • Open and drain liquid from chickpea cans. Pour chickpeas in a strainer and rinse. Use a few paper towels to dry the chickpeas. The drier they are, the crisper & crunchier they will be, so try to get them as dry as possible.
  • Place chickpeas in a mixing bowl. Coat the chickpeas in baking powder and salt. Do not season them yet with anything else, or the seasonings tend to burn up.
  • Place chickpeas on the foil-lined baking sheet and add to the oven.
  • Cook for about 40-45 minutes, making sure to stir or toss the chickpeas halfway through to ensure even cooking. Once the time is up, take the chickpeas out and let cool.
  • In a bowl, mix with lemon juice, olive oil, and rest of the seasonings. Shake the bowl up and enjoy.

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