Cajun Chickpeas



Serving size

about 3 Tablespoons
45 Minutes

This recipe can be multiplied. Once roasted, the garbanzos will keep for about 4 days. Refrigerate in a tightly closed container or ziplock bag.

Cajun Chickpeas


1 15 ounce can Canned no salt added chickpeas (garbanzo beans) (drained and rinsed)
2 tsp. Olive oil
1 Tbsp. Salt Free Creole Seasoning
1/8 tsp. Salt


Preheat oven to 400°F.

Place the chickpeas in a bowl with the olive oil and Creole seasoning.

Toss until well coated.

Spread the chickpeas in single layer on a baking tray and roast for 25-30 minutes.

Stir occasionally and roast until they are brown and crunchy.

Remove and return to the bowl and add the salt.

Toss well to coat and let cool.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Try roasted chickpeas on your salad instead of croutons.

"Creole Sauce.... This sauce is fine on cooked shrimps, fish, or meat, disguises leftovers, and will even make boiled tripe taste less like bath towels."

Margaret Yardley Potter