Let’s talk snacks. No, not you! These oven-roasted chickpeas.
Although you probably are a snack in your own right, this post is all about an incredibly simple recipe that goes a long way in elevating snack time, salads, soups, and sandwiches alike. They are crunchy, full of protein, and this recipe only uses three (maybe four) ingredients.
Your grocery list
Pantry Items
- Chickpeas (canned or dry)
- Extra virgin olive oil
- Sea salt
- Other spices such as smoked paprika, cumin, chili powder (optional)
Equipment you’ll need
- Baking sheet
- Parchment paper (optional, but recommended for nonstick and easy cleanup purposes)
How to make roasted chickpeas
- Use cooked or canned chickpeas
- Drain and dry the chickpeas thoroughly
- Toss in olive oil & sprinkle with sea salt
- Bake in a single layer until crispy
- Spice things up the way you like! Add curry powder, cajun seasoning, or any of your favorite spice blends to the chickpeas right when they come out of the oven.
How to store the chickpeas
Roasted chickpeas are best eaten the day of. They begin to lose their crunchy texture after the second day. Leave them in a loosely covered container on the counter. If you refrigerate the chickpeas after roasting, they develop a weird chewy texture.
Ways to use the chickpeas
- Add to salads for added crunch
- Add to your soups for some texture
- Pile them into your next sandwich, pita, or wrap
- Just eat them plain as a snack!
My favorite way to prepare oven-roasted chickpeas
- Roast 3-4 cloves of garlic (how to roast garlic).
- Once the garlic has cooled, mash it into a smooth paste.
- Add 1/4 cup of olive oil, 1-2 teaspoons of smoked paprika, and 1/2 teaspoon of salt, then mix until thoroughly combined.
- Toss chickpeas (15 oz. or 1 can) in the mix then spread onto a prepared baking sheet.
- Bake in an oven preheated to 400 degrees Fahrenheit.
Oven-Roasted Chickpeas
Use this simple and delicious chickpea recipe to add flavor and texture to soups, salads, or just enjoy them as a snack.
Servings 1.5 cups
Cost $7
Equipment
- Baking sheet
- Parchment paper
Ingredients
- 1 – 15 oz. can of chickpeas drained, rinsed, and dried (about1 1/2 cups)
- Extra virgin olive oil
- Sea salt
- Paprika curry powder, ground ginger, or Cajun seasoning (optional)
Instructions
- Preheat the oven to 425° F and line a large baking sheet with parchment paper.
- Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins. Transfer the dried chickpeas to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt. Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp. Ovens and cook times can vary, if your chickpeas are not crispy enough, keep going until they are.
- There may be some chickpeas that begin to pop like popcorn. Check for the chickpeas that are crispy and remove them while the rest continue to cook.
- Remove from the oven and toss with a pinch of your favorite spices, while the chickpeas are still warm, if using.
- Store roasted chickpeas in a loosely-covered container at room temperature. They are best used within two days.
