skip to Main Content


Tahini Roasted Chickpeas

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Shakes & Snacks
Servings: 4
Calories: 133kcal


  • 1 cup dry chickpeas (or 1 can of chickpeas)
  • juice and zest of half a lemon
  • 2 tbsp tahini
  • 1 tsp avocado oil
  • 1/2 tsp ground cumin
  • 1/2 tsp sumac
  • 1/2 tsp hot paprika
  • 1 tsp sea salt
  • 1 tbsp finely chopped parsley


  • Soak chickpeas in water overnight (or use a can of chickpeas).
  • Drain and rinse the chickpeas.
  • Toss chickpeas with lemon juice, tahini, avocado oil, cumin, sumac, paprika and half the salt.
  • Preheat the oven to 400°F.
  • Line a large baking tray with parchment paper and spread the chickpeas in a single layer.
  • Bake 35-40 minutes, moving them around on the tray 1-2 times while in the oven.
  • Remove from the oven, toss with remaining sea salt, parsley and lemon zest.
  • Enjoy!


Calories: 133kcal | Carbohydrates: 14g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 683mg | Potassium: 160mg | Fiber: 5g | Sugar: 2g | Vitamin A: 650IU | Vitamin C: 8.3mg | Calcium: 40mg | Iron: 1.8mg
Tahini Roated Chickpeas

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Arugula Hemp Pesto

A very rich, thick and herby pesto. Loaded with healthy fats, fiber and plantbased protein, it’ll make any dish delish and nutrish!

Leek, Murasaki & Red Potato Soup

A smooth, creamy, and decidedly delicious on the richer side of soup. It’s brimming with flavor and browned slivers of leeks. Serve with a bit of hot sauce for an extra kick or top it off with roasted broccoli florets and croutons for added crunch. Bon Appetit!

Crunchy Crazy Good Cereal

It doesn’t get easier than this for breakfast! A simple blend of whole foods that requires no baking and is ready in minutes. Enjoy it in a bowl, as a topping or as trail mix. Crunch and munch away!

Back To Top