By the Chef Marshall O’Brien Group

This crunchy treat is perfect for the road or the trail. Package in individual portions for a quick, satisfying snack.  For a little extra heat, add cayenne pepper when adding the spices. Lemon or orange zest can be delicious alternatives to the lime zest.  

Serves 6


  • 2 15-ounce cans chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon cayenne pepper, optional
  • Zest of 1 lime


  • Line a baking sheet with foil or parchment. Preheat oven to 400 degrees.
  • Combine chickpeas, olive oil, cumin, chili powder, paprika, salt and cayenne (if using) in a bowl. Stir to evenly coat chickpeas with seasoning.
  • Place chickpeas on baking sheet and bake 35-45 minutes, until crispy. Stir occasionally during baking time.
  • Remove from oven and garnish with lime zest.
  • Cool completely and store in an airtight container. They will keep for at least a week.

Chef Marshall O’BrienThe Chef Marshall O’Brien Group is a dedicated assembly of professionals based in Minneapolis, Minnesota, committed to the goal of using nutrition to get kids and families to lead happier, healthier lives.