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  • Writer's pictureNikki Glekas


Chickpeas are common in Greece, and you find them a lot in America, too. I like them because they are high in protein and are a little healthier to snack on than potato chips or pretzels. For a fun finger food I like to make baked chickpeas. They are a little crispy, and a little salty and are so yummy to nibble on. They also make a great addition to a grazing table ( ) or make a neat gift when packaged up in a glass jar and given to a friend.

Making these is not hard, they just take time. I usually bake a huge tray right away and get them as crispy as possible without letting them burn. Then I divide them into bowls to flavor them. My kids have been loving a garlic honey dry rub lately so I use that in this episode. I also use my husband’s most favorite Chili-Lime flavoring. Sometimes I just use sea salt and black pepper. There is no wrong flavor to use!

I love having these around to nibble on but they would also make a great salad topper or pairing with cheese. They are crunchy on the outside with a slightly soft interior and are so satisfying when you need a salty fix. I even carry these in my purse when I know I’m going to need something to hold me over until late in the day. I hope you like this yummy quick snack!


Crispy chickpeas are a popular snack in Greece, and I love making them at home. They are crunchy, salty, and healthy – a great alternative to potato chips. Since they are nut-free they are also great for households with allergies. There are so many ways to flavor them. In this episode I make four flavors, but you could really make any flavor you want!

Makes 4 servings

  • 2 15.5oz can chickpeas

  • 2 TBSP Olive oil

  • 1/4 tsp Sea salt

For flavorings:

  • Cayenne pepper

  • Paprika

  • Cumin

  • Garlic powder

  • Chili Lime

  • Preheat the oven to 375 degrees F.

  • Drain the chickpeas and pat dry. Line a rimmed baking sheet with parchment paper and lay the dried chickpeas on it.

  • Drizzle the Olive Oil over the chickpeas and toss them to make sure they completely coated. Spring them with the sea salt and bake the chickpeas for about 38-40 minutes until crispy.

  • Working quickly, divide the chickpeas into separate bowls and lightly toss them with the desired seasoning. Serve!

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT. She is currently operating with COVID-safe procedures and is happy to discuss your event and catering needs with you. To discuss further please contact or call 203.658.8659.

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