Crispy Shawarma Spiced Chickpeas Recipe

Erica Zellner, MS, CNS, LDN
Health Coach
October 23, 2018

Want a snack that’s crunchy, salty, easy to take on the go and still healthy? This roasted chickpeas recipe is quick to make and packed with flavor.

A crunchy, salty snack doesn’t have to mean unhealthy. You can make your own roasted chickpeas at home as a great snack for adults and kids alike. They also make a great appetizer or addition to a tapas plate.

The key to making chickpeas really crispy is to drain, rinse, and dry the chickpeas really well before baking. The less moisture you have going into the oven, the crispier they will be overall.

We’ve got a crispy chickpea snack recipe you will want to make every week. You can change the spice combinations in infinite ways and use them to top salads or soups, or add extra protein to meals.

Spicy roasted chickpea ingredients


Chickpeas are a great source of plant-based protein and soluble fiber , which can improve gut health . They also boast micronutrients like folate, iron, phosphorus, copper, and manganese.

Spice blend

The flavor-packed spices on these chickpeas aren’t just for taste. They actually have a range of health benefits: Cinnamon promotes balanced blood sugar regulation, turmeric and ginger have powerful anti-inflammatory properties, cardamom is a great antioxidant, and coriander contains borneol and linalool which improve digestion.

Avocado oil

Avocado oil is rich in oleic acid, which some research suggests has beneficial effects in inflammatory-related diseases. It also has a high smoking point, meaning it can be used at high temperatures before it begins producing smoke and oxidizes, releasing harmful compounds.

Crispy shawarma spiced chickpeas recipe

Makes five ¼ cup servings


  • 1 can (15 oz) organic chickpeas
  • 1 tbsp avocado oil
  • ½ tsp Sea or Himalayan pink salt
  • 1 tbsp Shawarma Spice Blend (recipe below) or other seasoning of choice.

Shawarma Spice Blend (Makes four 1 tbsp servings)
Adapted from Minimalist Baker

    • ½ tsp ground cinnamon
    • ¼ tsp cardamom
    • 1 tsp ground coriander
    • 1 ½ tsp ground turmeric
    • ½ tsp ground ginger
    • 2 tsp smoked paprika
    • 2 tbsp ground cumin
    • ⅛ tsp cayenne pepper


  1. Preheat oven to 350 degrees F.
  2. Drain chickpeas well, rinse with clean, filtered water, and drain again.
  3. Spread chickpeas out on a clean, absorbent towel and gently roll and dry the chickpeas.
  4. Transfer dried chickpeas to a large mixing bowl and toss with avocado oil.
  5. Bake for 45-50 minutes. Turn and shake pan halfway through the baking process for a more even crisp.
  6. Remove from oven and toss with seasoning while still warm.
  7. Let cool for 5-10 minutes before eating.
Erica Zellner, MS, CNS, LDN
Health Coach

Erica Zellner (she/her) is a Connecticut based Clinical Nutritionist and Senior Health Coach with six years of functional nutrition and health experience.  She works with everyone, on issues from biohacking optimizers to tackling complex environmental toxicities like mold. She earned her Master’s degree in Nutrition and Integrative Health from the Maryland University of Integrative Health. She also holds her Certified Nutrition Specialist (CNS) and Licensed Dietitian-Nutritionist (LDN) credentials.

In addition, Parsley Health partners with Violet, a cultural competency platform that's expanding Parsley's training so our clinicians and health coaches can continue to deliver exceptional inclusive care. We're proud to share that Erica has received Violet's BIPOC and LGBQ Proficiency Benchmark, showing dedication to the BIPOC and LGBQ community and growing in her inclusive skills. Less than 10% of the providers who’ve been benchmarked on Violet have reached the Proficiency level.

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