Here's a quick and easy roasted chickpea recipe that you can snack on and enjoy as a healthy snack any time of day.
I'm a fan of chickpeas aka garbanzo beans. I love hummus and any place that uses them in their salad. You can sometimes find them as a crispy snack. Once I tried them I knew I had to make some.
I roasted mine in the oven but you could use an air fryer too.
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How To Make Crispy Chickpeas
Step 1. - Rinse and drain the chickpeas
Step 2. Allow them to dry well on some paper towels. You will notice that some of the skins come off.
Some people swear by removing the skins which you can easily do by rubbing them off the chickpea. I've also heard that this is a good practice for making a creamy hummus. However, I usually don't. In fact, I did remove some of the skins as shown above, but I didn't notice any major differences.
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Step 3. Toss the chickpeas with olive oil and salt then spread them in a single layer onto a parchment lined sheet pan.
Step 4. Bake for 25 minutes at 350 degrees. Then stir the chickpeas in the pan. At 45 minutes try one. If you like the texture of the crunch remove them from the oven. If not, you can bake them for another 5 -10 minutes.
Step 5. Combine all the other spices in a large bowl and toss the roasted chickpeas until well covered.
Spices to Use
I used a variety of basic and Middle Eastern spices however you can use whatever you like. Or nothing but salt. All in all, I think a total of 2 teaspoons of spices outside of salt was a good amount for 2 cans ~ 3 cups of chickpeas. Also, ground spices will work best for coating the chickpeas.
Additional Seasoning/Flavor Variations
- Cumin
- Coriander
- Chili powder
- Oregano
- Thyme
- Paprika - sweet, smoked, hot... all are good
- Zataar - Middle Eastern blend with an oregano based flavor
- Ras El Hanout - a Moroccan blend
Step 6. Spread the crispy chickpeas seasoned with spices back to the parchment paper to cool.
Serve in a bowl or transfer them to an airtight container for future snacking.
Crispy Chickpea Recipe
Ingredients
- 3 cups chickpeas 2 (15 oz) cans
- 2 tablespoons olive oil
- 1 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon sumac
- 1/8 teaspoon turmeric
- 1/8 teaspoon cayenne pepper
Instructions
- Drain and rinse chickpeas.
- Lay the chickpeas on some paper towels to dry.
- Pull off the skins if desired.
- Toss the chickpeas with olive oil and coarse salt.
- Spread the chickpeas onto a parchment lined baking sheet.
- Roast in a 350 degree oven.
- After 25 minutes open the oven and stir the chickpeas.
- After 45 minutes of roasting check one to see if it is crispy enough for your taste.
- Remove or continue baking for extra crispiness.
- Mix the other spices in a large bowl.
- When the chickpeas are done roasting toss them with spice mix.
- Spread the chickpeas back onto the parchment to cool.
- Serve or store in an airtight container.
Notes
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
Deb W.
Can you tell me about how many of these you can eat to equal 1g? I cannot figure it out. Is it only one chickpea?
Patti Estep
That's a tough one, Deb. One source says 1 cup of chickpeas is around 240 grams. I haven't counted them but I don't believe you will find 240 chickpeas if you measure out 1 cup. It's probably more like 50 chickpeas per cup which would be more like 4-5 chickpeas for a gram.