Roasted Jerk Chickpeas

Adapted from Marinades, Rubs, Brines, Cures & Glazes by Jim Tarantino

The humble chickpea gets a soapbox to stand on with this bold spice rub. Crispy and delicious after roasting, we love throwing them in burritos or green salads. If going the salad route, let them cool first, then add peach slices and a little bit of goat cheese to create a summer salad experience like no other!

Roasted Jerk Chickpeas

Prep Time

0 minutes

Cook Time

30 minutes


2 Cups


15 ounces chickpeas (drained and rinsed)
2 tablespoons allspice, ground
1⁄4 teaspoon nutmeg, ground
1 teaspoon cinnamon, ground
12 scallion (rinsed and chopped)
1⁄3 cup red wine vinegar
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons soy sauce
1 teaspoon maple syrup


Combine all the ingredients except the chickpeas in a jar and shake until thoroughly blended. Optionally add hot pepper sauce if a little extra heat is desired. Taste and adjust seasoning accordingly. If making ahead of time, store the jerk sauce in the refrigerator for an hour or even overnight. It will keep for several weeks refrigerated if you make a large batch. Shake to reincorporate before using.

Preheat the oven to 400 degrees. In a large baking dish, add the chickpeas and the jerk sauce. Toss to evenly coat the beans and place in the oven. Stir after 15 minutes, then continue roasting for another 15 minutes or so, until all liquid has cooked off and the chickpeas have crisped up.