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Home / Courses / Appetizers

Crispy Roasted Chickpeas

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Author: Imma Published:1/23/2020Updated:3/31/2021
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Crispy Roasted Chickpeas – crispy, crunchy, easy healthy snack that can be made with canned or dried chickpeas and comes in two flavors – savory and sweet! Enjoy them on their own for snacking or as add-ons to your favorite salads or soups for added texture!

Today’s roasted chickpea snacks have always been a staple here at home during movie nights, game days, or when we have our family and friends coming over. It’s basically easy to throw in together and it’s healthy, too! Although I still love my fried dough snacks (like this Puff Puff and Indian Fry Bread), these protein-packed nuggets come close in the second spot.

Not only that they’re so enjoyable on their own, but they also make a good add-on to soups, stews, and salads as a crunchy topper. Yum yum!

And not only that, since I love you guys to bits, I’ve included both savory and sweet seasonings to jazz up these crispy chickpeas. Now you can snack all you want without the guilt! Enjoy!

What are Chickpeas?

Roasted Chickpeas

 

Do you love hummus, chana masala or falafel? Well, all thanks to these mighty wonder chickpeas. Chickpea is a key ingredient in the Mediterranean, Indian and Middle Eastern cuisine. They are part of the legume family and comes in green, black, red or brown color, but the most popular of them all is the thin-skinned beige variety commonly found in U.S. grocery stores.

You can buy them in cans which are, by the way, ready to use right out of the can. (But make sure to rinse them first to wash away any residue). Or buy them dried which must be soaked and sometimes peeled before using. You can also buy chickpea flour, too, which is widely used in Indian and Italian cuisines.

Are Garbanzo Beans Chickpeas?

Yes, they are! These small round-ish legumes are also called garbanzo beans, ceci (chee-chee) beans, Bengal gram, Egyptian pea, and chana.

What do Chickpeas Taste Like?

If you haven’t tried them yet, you better grab some the soonest. You’ll get hooked with its mild nutty and buttery flavor which makes a perfect base for adding a wide array of seasonings (I love spiced chickpeas!). That’s why they make the best creamy dips in the whole world such as hummus. Simply versatile!

Spoonful of Roasted Chickpeas

Chickpeas Benefits

Okay, if those above haven’t convinced you yet, let this nutritional information do so. Chickpeas are a great source of dietary fiber that’s why they make you feel full for a longer time after snacking on them. Moreover, it has protein, vitamins B1, B6 and B9, iron, zinc, calcium and a whole lot more. A healthy, vegan snack that can be served in so many ways! 

Can You Use Dried Chickpeas?

Yes, of course. For convenience, I use canned chickpeas for this Roasted Chickpeas recipe. But if what you have on hand are the dried ones – that’s perfectly fine.

You have to soak dried chickpeas first before you cook them. Simply put the beans in a large bowl and cover them generously with cold tap water and soak for about 8-12 hours or overnight at room temperature. You can also toss them in a pot of boiling water, cook for a minute or two and leave to soak off the heat for an hour. Then drain and rinse the chickpeas. Now you’re ready to roast them!

How Long Does Roasted Chickpeas Last?

Just like my Baked Acorn Squash HERE, I also included two flavorings (Creole-seasoned and cinnamon nutmeg) for these chickpeas for you to choose from. Or heck, do make both so you want have to choose.

Once you make this baked chickpea snacks, you have to store them in an airtight container in a dry place and it would last for up to a week. But as for us, it won’t last a day. Yep! It’d be gone before you know it. I even have to make 2 other batches in just a day coz they all sort of disappear mysteriously. Your girl didn’t eat a piece!

Roasted Chickpeas

More Easy Chickpeas Recipes To Explore

  • Chickpea Curry
  • Mediterranean Chickpea Salad
  • Curried Chickpeas Stuffed Sweet Potatoes
  • Doubles (Curry Chickpeas and Spicy Flatbread

Other Healthy Snacks You’ll Love

  • Boiled Peanuts
  • Baked Plantain Chips
  • Taro Chips
  • Baked Cassava Fries
  • Balsamic Baked Brussel Sprouts

Roasted Chickpeas

 

How To Make Roasted Chickpeas

 

Rinsing and Drying the ChickpeasPreheat oven to  400 Degrees F about  (204 degrees C). Line a  baking or cookie sheet with a parchment paper, foil or a nonstick baking mat. Set aside. The next step is to drain, rinse and dry the canned chickpeas really well, using a paper towel or dish towel, making sure you remove all the moisture. You can discard any excess skin that comes from the chickpeas. Place the chickpeas on the baking sheet and then air dry for about 10-15 minutes, for best results.

Roast ChickpeasRoast for about 30-40 minutes, shaking the pan 1-2 times throughout. Remove from the oven and toast with spices (either sweet or savory). Return to the oven and bake until the chickpeas are crunchy – an extra 10 or more minutes, depending on your oven or chickpeas brand. Toss once halfway through baking. Also, keep a close eye on the chickpeas. The last few minutes of cooking is crucial. They do brown up pretty fast.

Roast Chickpeas

Let it cool for at least 1 hour; the chickpeas will become crunchier as they cool. Allow to cool. Store in an airtight container in a dry pantry for up to 1 week.

 

Watch How To Make It

 

 

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Roast Chickpeas
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Crispy Roasted Chickpeas

Crispy Roasted Chickpeas - crispy, crunchy, easy healthy snack that can be made with canned or dried chickpeas and comes in two flavors - savory and sweet! Enjoy them on their own for snacking or as add-ons to your favorite salads or soups for added texture!
5 from 1 vote
Prep: 20 mins
Cook: 40 mins
Air Dry Time: 15 mins
Total: 1 hr 15 mins
American
Servings 2 cups

Ingredients

Savory Creole Chickpeas

  • 2 15-ounce can chickpeas (drained and dried thoroughly ) or use dry chickpeas, soaked overnight.
  • 1-2 tablespoons (14-28 ml) canola oil
  • ½ teaspoon (2.5 g) sea salt
  • 2 teaspoons (8 g) Creole seasoning 

Sweet Cinnamon Chickpeas

  • 2 15-ounce cans of chickpeas, drained, rinsed, and dried
  • 2 tablespoons (28 ml) canola oil
  • ¼ cup (50 g) granulated sugar
  • 1 tablespoon (7 g) cinnamon
  • ½ teaspoon (2 g) nutmeg (optional)

Instructions

  • Preheat oven to  400 Degrees F about  (204 degrees C).
  • Line a  baking or cookie sheet with a parchment paper, foil or a nonstick baking mat. Set aside.
  • The next step is to drain, rinse and dry the canned chickpeas really well, using a paper towel or dish towel, making sure you remove all the moisture. You can discard any excess skin that comes from the chickpeas.
  • Place the chickpeas on the baking sheet and then air dry for about 10-15 minutes, for best results.
  • Roast for about 30-40 minutes, shaking the pan 1-2 times throughout.
  • Remove from the oven and toast with oil , followed by spices (either sweet or savory). Return to the oven and bake until the chickpeas are crunchy - an extra 10 or more minutes, depending on your oven or chickpeas brand. Toss once halfway through baking.
  • Also, keep a close eye on the chickpeas. The last few minutes of cooking is crucial. They do brown up pretty fast.
  • Let it cool for at least 1 hour; the chickpeas will become crunchier as they cool.
  • Allow to cool. Store in an airtight container in a dry pantry for up to 1 week.

Tips & Notes:

  1. If your chickpeas loss their crispness the next day, toss in the oven for a few minutes until crisp enough.
  2. If using dried chickpeas soak overnight, thoroughly dry then toss in the oven. See FAQ above "Can You Use Dried Chickpeas".
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 1cup| Calories: 302kcal (15%)| Carbohydrates: 30g (10%)| Protein: 1g (2%)| Fat: 21g (32%)| Saturated Fat: 2g (13%)| Sodium: 583mg (25%)| Potassium: 40mg (1%)| Fiber: 3g (13%)| Sugar: 25g (28%)| Vitamin A: 832IU (17%)| Vitamin C: 2mg (2%)| Calcium: 40mg (4%)| Iron: 1mg (6%)
Author: Imma
Course: Snacks
Cuisine: American
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Nutrition Facts
Crispy Roasted Chickpeas
Amount Per Serving (1 cup)
Calories 302 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 2g13%
Sodium 583mg25%
Potassium 40mg1%
Carbohydrates 30g10%
Fiber 3g13%
Sugar 25g28%
Protein 1g2%
Vitamin A 832IU17%
Vitamin C 2mg2%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

 

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Comments & Reviews
  1. DoraTF says

    Posted on 7/11 at 4:07PM

    5 stars
    Thank you for this recipe, Imma! Do you have any recipes on how to make baked falafel?

    Reply
    • ImmaculateBites says

      Posted on 7/11 at 5:49PM

      Hi Dora! Thank you for the feedback!
      I am working on a recipe for falafel, so stay tuned :)!

      Reply
  2. Elyce says

    Posted on 1/25 at 9:06PM

    you don’t add the oil before roasting them????

    Reply
    • ImmaculateBites says

      Posted on 1/28 at 2:42AM

      You add the oil just before you add the other spices 🙂 .

      Reply
  3. C Goins says

    Posted on 1/23 at 12:47PM

    When do you use the oil? Thanks.

    Reply
    • ImmaculateBites says

      Posted on 1/23 at 4:01PM

      Right before adding the spices .

      Reply
  4. RM says

    Posted on 1/23 at 8:50AM

    When does the canola oil get added? I don’t think it says

    Reply
    • ImmaculateBites says

      Posted on 1/24 at 12:39AM

      You add the oil right before adding the spices. Please see the updated recipe. Happy cooking!

      Reply
  5. Claudia says

    Posted on 1/23 at 8:33AM

    Hi. I have a question. You include canola oil in the ingredients, but don’t mention it in the instructions? When am I supposed to use it?

    Reply
    • ImmaculateBites says

      Posted on 1/24 at 12:40AM

      Hi Claudia. Thanks for bringing this to my attention. You add the oil right before adding the spices.

      Reply
  6. Charlie says

    Posted on 1/23 at 8:20AM

    How do you figure out your nutrition on your recipes?

    Reply
  7. Nejat Onal says

    Posted on 1/23 at 8:02AM

    Hi Imma
    Exactly at which stage and how do you use the canola oil.
    It’s not mentioned in the instructions.
    Best regards
    Nejat

    Reply
    • ImmaculateBites says

      Posted on 1/24 at 12:38AM

      Thanks for bringing this to my attention. You add the oil right before adding the spices. The recipe has been updated.

      Reply

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