Roasted Chickpeas
( out of 5, with 6 votes)
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So roasted chickpeas have been all over the internet for a while now, but I never got around to trying them myself – and now that I have, I wonder why I waited so long! They are a delightfully crunchy, flavorful snack, perfect for packing in a lunch or to take on a hike. They are also easy and versatile – just drain and rinse a can or two of chickpeas (or soak dried ones overnight), toss them with whatever flavorings you like – I used salt, garlic powder, and paprika, but you can use tons of things. Chili powder, lemon juice and dill, onion, black pepper – they go well with almost anything so it’s a lot of fun to experiment and play with various flavors. Most of the recipes I saw called for oil but I didn’t use any and it worked great – just toss slightly damp chickpeas in with your seasonings and spread them out on a cookie sheet like so:
Pop them in the oven at 400 degrees for about 45-60 minutes, stirring every 20 minutes or so (this part is important – if you don’t stir them occasionally they won’t cook evenly and you want them all to be nice and crunchy but not burnt) and you’ll end up with something like this:
Not the most gorgeous thing in the world, but once you throw them in a little bowl they look just fine – kind of like nuts, really. It’s amazing how the chickpeas go from soft to crunchy, they really have a satisfying texture!
So if you haven’t tried these yet, please don’t be like me and wait forever! If you have, do you have any favorite seasoning combinations I should try?
Vegan, gluten free, soy free, low fat, refined sugar free
Feel free to play with the seasonings and try your own variations!
Ingredients:
- One can chickpeas, drained and rinsed (you can also use dried chickpeas, just soak them overnight first)
- 1/2 tsp salt (or to taste)
- 1/2 tsp garlic powder
- 1/2 tsp paprika
Directions:
- Preheat oven to 400 degrees. Toss chickpeas, salt, and spices together in a small bowl until the chickpeas are evenly coated.
- Spread chickpeas evenly on a cookie sheet and bake for anywhere from 45-60 minutes, stirring occasionally (this is important for even cooking!) until they get hard and crunchy. Serve immediately or allow to cool first, they are good both ways!
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I’ve been making these for nearly a year with various seasonings. They are a great snack for children; my 4-year-old loves them. She’s already leaning towards a vegan diet, just like her daddy!
Wonder why I have never made it too! I am constantly looking for savory snack ideas and this one is perfect.
looking at these chickpeas, i feel like making them soon. just that never tried making these.
in india we do get roasted as well as fried chickpeas all spiced with indian masala. the roasting is on hot sand and not in the oven.
I tried to make roasted chickpeas once, and they didn’t turn out so well; I will have to try again! The next time you make them you should try them with a mix of nutritional yeast, garlic powder, onion powder, and chili powder. I put this mix on popcorn and it is delicious!
These sound amazing! <3
Just made them, they’re delicious! Question about using dried chickpeas… I used beans that I had already soaked and cooked. The way your recipe reads, it sounds like I just have to soak them, and not cook them before roasting? (that would be great!)
thanks for the recipe, we all love it!
I love making roasted chickpeas.
Disappointed I couldn’t pin this to pinterest.
Just made my first batch and loving them! Can’t wait to try different seasonings. AWESOME! My 9-year old is going to love these too. What a terrific snack to replace popcorn, crackers, etc.