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Snacking on-the-go: roasted chickpeas (recipe)


I just got back from a quick trip to Chicago. It’s not a long flight but the idea of being hungry for even 2.5 hours while in the air stresses me out more than it probably should. I do not like being hungry! So I tend to have snacks on hand — lots of them — regardless of how long (or short) my trip.

But the thing about snacks is it’s really easy for them to derail your healthy eating habits and workouts, and airports are notorious for unhealthy fare. When you’re picking up a magazine for your flight, that Snickers bar or bag of chocolate covered pretzels can be hard to resist.

That is, if you don’t have a plan.

Whenever I travel, I make sure to pack of healthy snacks for any mood. I always have something sweet, like granola bars (Kind and Lara bars are favorites), something salty, like nuts or trail mix, and a fruit or two, like apples, to help me rehydrate after a flight.

But my favorite travel treats, by far, are roasted chickpeas. They are crunchy, salty, flavor-packed, and healthy. It may seem odd to pack a big bag of beans for your flight but I dare you to try them — after all, you probably thought wasabi peas were weird at first.

These roasted chickpeas only take about 20 minutes to make and can be flavored in a variety of ways. I made two versions for my last trip. The first was a basic recipe of salt and a little bit of garlic-infused olive oil. The second, which I share below, is a tad more exotic. Both are delicious. Play around with the spices in your pantry and find your favorite flavor.

Roasted chickpeas (vegan, gluten-free)

  • 1 can cooked chickpeas
  • 1 tablespoon olive oil
  • 1 teaspoon garlic salt
  • 1 tablespoon chili powder
  • 1/2 tablespoon cumin
  1. Preheat the oven to 400 degrees.
  2. Rinse canned chickpeas in cool water then place them on a large cookie sheet. Pat off any excess water with a kitchen towel. It’s okay if they are a little damp.roasted-chickpeas-recipe-on-the-go
  3. Drizzle olive oil over the chickpeas; add garlic salt, chili powder and cumin.
  4. Mix chickpeas until they are coated with olive oil and spices.
  5. Roast in the oven for 20-25 minutes or until golden brown. Watch them closely in the last 5 or so minutes to prevent them from burning.
  6. Let chickpeas cool then place in a baggie for travel.
  7. Enjoy a guilt-free snack!

  Written by Lisa Horvath.

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