What is the best way to roast chickpeas?

Remove the skins and completely dry the chickpeas, then roast them at 350F for 45 minutes, rotating and stirring the pan every 15 minutes.

Do you have to dry chickpeas before roasting them?

Yes, it is an essential step to dry the chickpeas completely before roasting. They won't crisp up if there is any moisture. Pat and rub dry, then place them on a baking sheet in the oven while it preheats to make sure they are completely dry.

What seasoning should I use on roasted chickpeas?

Roasted chickpeas are still delicious with just olive oil and salt, you can season with a spice blend to create different flavors. Smoked paprika, garlic powder, cumin, coriander, sumac, and chili powder are some of our favorite spices on chickpeas.

How do I know when roasted chickpeas are done?

The chickpeas will appear dry and golden. They should be crispy and lightly toasted. You can taste test one to make sure! Keep in mind, they will continue to crisp up after being removed from the oven.

How do I get seasoning to stick to roasted chickpeas?

Wait to add the seasoning blend until after they are removed from the oven, while they are still warm.

Crispy Roasted Chickpeas

Name: Roasted Chickpeas Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 3 cups chickpeas (2- 15 ounce cans); 1 tablespoon olive oil (or try coconut oil); 1 teaspoon salt; Optional: smoked paprika, garlic powder, cumin, coriander, sumac, chili powder

Description

Need a delicious, healthy protein snack? Crispy Roasted Chickpeas to the rescue. Easy to make, fun to eat, and good for you! Vegan and Gluten-free.

Ingredients

Units Scale

3 cups chickpeas (2- 15 ounce cans)
1 tablespoon olive oil (or try coconut oil)
1 teaspoon salt
Optional: smoked paprika, garlic powder, cumin, coriander, sumac, chili powder

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Instructions

Remove the skins. Place cooked chickpeas in a bowl of water and gently rub to loosen the skins, the skins will float to the top. Pour off water, dumping the skins off the top and repeat the process until most of the skins are removed.
Dry the chickpeas. Drain in a colander and spread the chickpeas out on a towel, gently pat and lightly rub to dry and pick out any remaining peels. Place the chickpeas on your baking sheet (you can use parchment, but it tends to crisp better without) and place it in the oven as it preheats to 350°F to help dry them out.
Drizzle. Once the oven comes to temperature, drizzle them or spray with olive oil.
Bake. Roast in the oven for 45 minutes, rotating and stirring every 15 minutes. Keep cooking if needed, they should be dry, crispy, and lightly toasted. If they need just a bit longer, turn the oven off , crack the door and leave them another 5 to 10 minutes. Keep in mind they will crisp up a bit more when out of the oven.
Season. Toss with seasonings while still warm. Store on the counter at room temperature, uncovered, for a day. If there are any left after this, seal in an airtight container. They are at their finest when freshly baked, but will stay crisp for a day or two.

Try these seasoning blends for some fun flavored roasted chickpeas! Herbs de Provence, Ras el Hanout, Zaatar Spice Recipe, Homemade Yellow Curry Powder, Shawarma spice, Berbere

Notes

Dry chickpeas are the key to crisp chickpeas. If they seem extra moist place the sheet pan uncovered in the fridge before preheating the oven.

Storage: Once the chickpeas are cool, store them on the counter at room temperature, sealed in an airtight container for 2-3 days. The chickpeas are at their best when freshly baked. They’ll crisp up again when reheated.

To reheat, cook in the air fryer at 300F for 4 minutes or in the oven at 325F for 4-6 minutes.

To make in the Air Fryer: set to 375°F bake for 15-20 minutes, shaking the basket frequently until crispy and golden.

Nutrition

Serving Size: 1/2 cup
Calories: 126
Sugar: 0 g
Sodium: 540.4 mg
Fat: 4.7 g
Saturated Fat: 0.6 g
Carbohydrates: 16.3 g
Fiber: 5.3 g
Protein: 5.9 g
Cholesterol: 0 mg