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?
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!
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!
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
How To Make Roasted Chickpeas
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 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.
Crispy Roasted Chickpeas
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:
- If your chickpeas loss their crispness the next day, toss in the oven for a few minutes until crisp enough.
- If using dried chickpeas soak overnight, thoroughly dry then toss in the oven. See FAQ above "Can You Use Dried Chickpeas".
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
DoraTF says
Thank you for this recipe, Imma! Do you have any recipes on how to make baked falafel?
ImmaculateBites says
Hi Dora! Thank you for the feedback!
I am working on a recipe for falafel, so stay tuned :)!
Elyce says
you don’t add the oil before roasting them????
ImmaculateBites says
You add the oil just before you add the other spices 🙂 .
C Goins says
When do you use the oil? Thanks.
ImmaculateBites says
Right before adding the spices .
RM says
When does the canola oil get added? I don’t think it says
ImmaculateBites says
You add the oil right before adding the spices. Please see the updated recipe. Happy cooking!
Claudia says
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?
ImmaculateBites says
Hi Claudia. Thanks for bringing this to my attention. You add the oil right before adding the spices.
Charlie says
How do you figure out your nutrition on your recipes?
Nejat Onal says
Hi Imma
Exactly at which stage and how do you use the canola oil.
It’s not mentioned in the instructions.
Best regards
Nejat
ImmaculateBites says
Thanks for bringing this to my attention. You add the oil right before adding the spices. The recipe has been updated.