Roasted Chickpeas are a perfect crispy healthy snack
This post was originally published in March of 2016. The post has been updated.
Every once in a while, I find something that I have to try right away. These Roasted Chickpeas are one of those things!
Are chickpeas healthy for you?
Chickpeas are a legume and are high in protein, fiber and are also high in many vitamins and minerals.
I’m glad I gave these roasted chickpeas a try. They are totally addicting.
What are roasted chickpeas?
Roasted chickpeas are an oven roasted chickpea that is cooked until dry and crispy.
These crispy chickpeas remind me a bit of corn nuts.
They have that great crunchy texture, but they aren’t fried…nope….just baked to a perfect crispness.
What type of seasoning do I use?
I seasoned these with just salt. But really, the possibilities are endless.
- Salt and Pepper
- Garlic Salt
- Seasoning Salt
- Smokey Paprika
- Taco Seasoning
What type of oil do I use?
I used olive oil, but you could also use canola or vegetable oil.
What is the difference between chickpeas and garbanzo beans?
There is no difference between chickpeas and garbanzo beans except the name. Chickpeas is an English name and garbanzo bean is a Spanish name for the legume.
The most difficult part of making these roasted chickpeas is obtaining the perfect dryness without burning them. Not to worry though…you don’t have to watch these roasting peas like a hawk.
They don’t burn super fast like roasting nuts. You do have to taste the chickpeas to see if they are done. You want a nice crispy crunch, not a soft toothy texture.
Just pop them back in the oven if they aren’t crispy and check them again in about 5 minutes.
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If you make this recipe, I’d love to hear about it! Leave a comment below or snap a picture and tag me on Instagram #beyondthechickencoop
A low fat snack made with chickpeas
- 2 whole cans chickpeas
- 1 teaspoon olive oil
- Rinse chickpeas in a colander.
- Soak chickpeas in cold water for 5 minutes.
- Rinse and drain again.
- Dry lightly with a clean towel or paper towel. Be careful you don't smash chickpeas.
- Spread evenly on a baking sheet lined with parchment paper.
- Bake in a preheated 450 degree oven for 30 minutes. Stir gently half-way through cooking time to avoid burning.
- Turn oven off and let sit for an additional 15 minutes.
- Taste for doneness. You want a dry chickpea.
- Place in a bowl.
- Drizzle with olive oil and stir. Add seasoning and stir again. Place back on baking sheet.
- Return for oven for 5-10 minutes.
- Let cool.
- Store in an airtight container.
I used two 16 oz canned beans
Recipe Adapted from pancake warriors.