Spicy Chickpeas

I eat these either as a snack cold out of the refrigerator or I toss them into my salad, they are yummy!

Prep time: 15 minutes  Cook time: 45 minutes    Serves 12-16


  • 2 cans, or 3 cups, Goya chickpeas
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon McCormick garlic powder
  • 1 teaspoon McCormick chili powder
  • 1/2 teaspoon McCormick  cayenne pepper


  1. Drain and rinse chickpeas in colander
  2. In a large-sized skillet, over medium heat,  add olive oil, dump in chickpeas, sprinkle with seasonings.
  3. Cook 10 minutes while tossing every 2 or 3 min.  When thoroughly heated and coated remove from pan and let cool.

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