Crispy Roasted Chickpeas are a yummy high protein and high fiber snack or topping. Munch on them plain or add them to salads, wraps, or soup for extra flavor and crunch! I first shared this recipe on Lil’Luna where I was a contributor.
Oven Roasted Chickpeas
I love chickpeas so much I could eat them straight out of the can. Roasted Chickpeas are even better! They’re flavorful and have the perfect crispy texture that keeps you coming back to munch on more.
This recipe uses canned chickpeas for ease but you could also start from dried and cook them according the the package. The important thing is to rinse and dry them thoroughly. The dryer the beans, the crispier they get!
HOW TO ROAST CHICKPEAS:
Time needed: 32 minutes.
Learn out to Roast Chickpeas until they’re perfectly crispy! Season to your liking and enjoy plain or in salads, wraps, soups…
- Drain & Rinse
Drain and then rinse the canned chickpeas. You can stop rinsing the peas when there are no longer bubbles.
Pour the rinsed beans onto a towel and dry them off as well as possible and then spread onto a rimmed baking sheet.
Bake the beans for 20 minutes at 400 degrees F. Be sure to give the pan a shake halfway through cooking.
Carefully pour the beans into a heat safe bowl and then drizzle on the oil. Use a spoon to toss the beans and coat them in the oil. Sprinkle on all the spices and toss again.
- Roast Again
Pour the beans back onto the pan and roast for 10-15 more minutes until crispy. Again, shake the pan halfway through.
Chickpeas are a legume, also commonly referred to as Garbanzo Beans. They are often found in Indian and middle eastern dishes. Chickpeas are used to make hummus and falafel and can often be found in gyros, curry, salads, and soups.
Roasting before adding the seasoning is required to make crispy chickpeas. Adding the oil in the beginning prevents the moisture in the chickpea from escaping.
You could seasoning these with just salt or try one of these versions:
Curried: 1 teaspoon curry powder + 1/2 teaspoon cumin + 1/2 teaspoon turmeric + 1/8 cayenne pepper
Salt & Pepper: 1/2 teaspoon salt + 1/4 teaspoon black pepper
Garlic: 1/2 teaspoon garlic powder + 1/8 teaspoon onion powder + 1/2 teaspoon salt
Yes! Any oil will work- vegetable, canola, avocado, coconut…
Store the chickpeas at room temperature in a container that is loosely covered or cracked open for up to 3 days.
TOOLS USED TO MAKE ROASTED CHICKPEAS:
- Half-Sheet Pan– I LOVE these pans. I’ve had the same 4 pans since I got married (10 years ago) and they are in great condition. I use them all the time for sheet cakes, cookies, roasting vegetables, baking chicken…
- Pyrex Mixing Bowls with Lids- I love my mixing bowls with lids because then I am able to stack things up with the fridge. Plus, glass is nice for when I need to microwave whatever is in it.
- Measuring Spoons– These are my favorite measuring spoons! They are so durable, beautiful, and include a 1/2 tablespoon and a 3/4 teaspoon.
LOOKING FOR MORE RECIPES USING CHICKPEAS? CHECK OUT THESE:
- 2 14 ounce can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- Dry chicken peas on a towel (it’s okay if they’re still slightly wet) and spread onto a rimmed baking sheet. Bake at 400 degrees F for 20 minutes, giving the pan a shake halfway through.
- Remove pan from oven and carefully pour chickpeas into a bowl. Drizzle on the olive oil. Use a spoon to toss the beans and coat them in the oil. Sprinkle on all the spices and toss again until evenly coated. Pour the seasoned chickpeas back onto the pan and bake 10-15 more minutes or until crispy.
- Let cool. Eat plain or in a salad or wrap. Store at room temperature in a loosely covered container for up to 3 days.