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    Home » Recipes » Snacks and Appetizers

    Roasted Chickpeas

    Published: Jun 22, 2022

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    Jump to Recipe -
    These Crispy Roasted Chickpeas are quick and easy to make, VERY customizable, and a tasty, crunchy, satisfying snack. Healthy Comfort food is a good thing!

    Originally published June 1, 2012. Updated on 6/22/2022

    A shallow white and black bowl, piled high with roasted garbanzo beans. Text overlay says roasted chickpeas.

    Yesterday marked day one of a one month long challenge that my husband and I are attempting - we're going to attempt to stick to a healthy eating AND work out consistently for one entire month.

    As usual, this requires some serious planning.

    As I'm currently working on two cookbooks - neither one of which are particularly healthy - I need to weed through the recipes, decide what CAN fit in with the next month's diet.

    We decide on a meal plan, go grocery shopping, and plan for things like "What's a healthy alternative when I am seriously craving sugar?" (Dried fruit, btw).

    A shallow white and black bowl, piled high with roasted garbanzo beans.

    Roasted Chickpeas

    As we tend to get "snacky" in the evening, we have a few healthy snack options that we go to:

    Easy Smooth Hummus
    Kale Chips / Roasted Beet Green Chips
    Tart Cherry & Apple Cider Vinegar Gummies

    .... and this crunchy roasted chickpeas recipe.

    As salty snack options go, the kale takes the place of potato chips, and we look at the roasted chickpeas as a substitute for popcorn.

    Not only is this a really tasty snack, these crispy chickpeas have a really great nutrition profile: Fairly low calorie, has some protein and fiber, and the only fat comes from the olive oil.

    It's also quite filling, which goes a long way to taking the edge off hunger. We love this - and will polish off a whole batch of seasoned chickpeas without missing a beat - even when not dieting!

    A shallow white and black bowl, piled high with roasted garbanzo beans.

    Ingredients

    This recipe uses very basic ingredients, that you can get at any grocery store:

    - Canned Chickpeas / Garbanzo Beans
    - Olive Oil
    - Salt (Kosher salt, a little sea salt, whatever)
    - Seasonings

    Canned chick peas are a great source of plant protein, cheap, and really easy to work with.

    Theoretically, you could soak and cook dried chickpeas, but that’s way more work than I’d be willing to put into this, when canned is so accessible!

    This is kind of a non-recipe recipe, and your serving size is going to vary based on your own tastes.

    For us, we’ll usually consider a can - an entire batch - “2 servings”. That said, we’ll ALSO usually put on 2 cans of chickpeas at a time, and they all mysteriously disappear in a few minutes.

    If you’re using this recipe as a salad topper, a can will make more like 4-6 servings.

    A hand holds a bottle of olive oil in front of a pan of raw canned chickpeas.

    Flavouring Your Roasted Garbanzo Beans

    This is a very simple recipe - all you *really* need are the canned chickpeas, oil, and salt... but there are so many delicious ways to flavour them up!

    Olive Oil

    This recipe works really well with flavored/ Infused Olive Oils, which are an easy way to up the flavour in your roasted chickpeas.

    Our favourite flavours are:

    Garlic Infused Olive Oil
    Basil Infused Olive Oil
    Chili Infused Olive Oil

    ... and we’ll use them as a base, adding additional seasonings to the chickpeas.


    A shallow white and black bowl, piled high with roasted chickpeas.

    Seasonings

    Mix it up a bit by using other herbs and/or spices, alone or in combination. In addition to salt, here are a few ideas for different ways to season it:

    Curry Powder is great, alone or with Chili Powder, Turmeric Powder, Ground Ginger, and/or Cayenne Pepper.

    Go southwest with some Ground Cumin and Chili Powder or Hatch Chile Powder.

    Cardamom, Fennel Seeds, Ground Cinnamon, Garlic Powder, and Chili Powder work together for a Moroccan type flair.

    Our lazy go-to is Smoked Paprika, Garlic Powder, and Onion Powder. For spicy roasted chickpeas, we’ll add some Smoked Serrano Powder to the mix.

    Try Taco Seasoning, Cayenne Pepper , Smoked Paprika, Smoked Serrano Powder, Smoked Sea Salt, Dill Weed, Dried Basil, Dried Oregano, Everything Bagel Seasoning, Italian Seasoning … anything you’d like!

    Even Dried Lemon Zest or Lime Zest can be fantastic, alone or in combo with herbs and spices.

    A shallow white and black bowl, piled high with roasted garbanzo beans.

    How to Make Roasted Chickpeas

    This is a pictorial overview, see the recipe card at the end of this post for amounts and nutritional information.

    Preheat oven to 400 degrees F, Line a baking sheet with parchment paper

    Drain a can of chickpeas well – shake the strainer a few times to get rid of any extra water.

    A can of garbanzo beans next to a wire mesh strainer.

    Transfer chickpeas to a clean sheet pan.

    I like to use a layer of paper towels - or a clean kitchen towel - to roll that beans around on the pan, removing as much moisture as possible – this will result in a crispier final product.

    A baking pan lined with paper towels, with chickpeas between the layers.

    Another benefit to rolling in the paper towel / clean dish towel is that you can rough them up a bit, removing a lot of the chickpea skins.

    You can also do this in a medium bowl - just manhandle them a bit, then pick out the loose skins. I don’t usually bother, personally!

    Drizzle a bit of olive oil over the chickpeas – I use about 1 Tbsp. You can use a bit of cooking spray, if you prefer.

    Sprinkle salt and pepper, and whatever seasonings you'd like over it all.

    Stir it up a bit, to evenly coat the beans with olive oil and seasonings.

    Spread the seasoned beans out in a single layer, ideally with a bit of space between them.

    A pan of canned chickpeas with oil and seasonings added.

    Roast in the hot oven for about 15 minutes.

    Remove from oven, stir well.

    Return pan to the oven to roast for another 15-20 minutes, or until beans are as crunchy as you want them. Serve hot!

    Leftovers

    IF you have leftovers (we don’t unless we’re making a huge triple batch), you can let them cool to room temperature and store them in an airtight container in the fridge.

    They’re best reheated - a few minutes in an air fryer, and they taste freshly roasted!

    A close up view of a bowl of crunchy roasted chickpeas.

    More Snacky Recipes

    Looking for something fun to munch on? I've got some fantastic recipes for you!

    Cactus Cut Potatoes & Dip
    Canadian Popcorn Seasonings
    Clodhoppers
    Dill Pickle Cream Cheese Dip
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    A shallow white and black bowl, piled high with roasted chickpeas.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork for social media! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense. (Well, the published nonsense, anyway!)

    Finally, if you love this recipe, please consider leaving a star rating and/or a comment below!

    A shallow white and black bowl, piled high with roasted chickpeas.

    A shallow white and black bowl, piled high with roasted chickpeas.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 3 votes

    Roasted Chickpeas

    If you’ve been able to get a hold of canned chickpeas lately - I know it’s been difficult to, for some - you’ve got the makings of a satisfying snack.
    Prep Time5 mins
    Cook Time30 mins
    Total Time35 mins
    Course: Snack
    Cuisine: Gluten-free, Mediterranean, Vegan, Vegetarian
    Servings: 2
    Calories: 269kcal
    Author: Marie Porter

    Equipment

    Parchment Paper
    Baking Sheets

    Ingredients

    • 1 Large Can Chickpeas / Garbanzo Beans
    • Olive Oil
    • Salt
    • Pepper
    • Seasonings Garlic Powder, Onion Powder, Smoked Paprika, etc

    Instructions

    • Preheat oven to 400 F, Line a baking sheet with parchment paper
    • Drain chickpeas well – shake the strainer a few times to get rid of any extra water.
    • Transfer chickpeas to a clean baking sheet. I like to use a few sheets of paper towel to roll that beans around on the pan, removing as much remaining surface moisture as possible – this will result in a crispier final product.
    • Drizzle a bit of olive oil over the chickpeas – I use about 1 Tbsp.
    • Sprinkle salt and pepper, and whatever seasonings you'd like* over it all.
    • Stir it up a bit, to evenly coat the beans with olive oil and seasonings.
    • Roast for about 15 minutes. Remove from oven, stir well. Return pan to the oven to roast for another 15-20 minutes, or until beans are as crunchy as you want them. Serve hot!

    Notes

    * Salt and pepper are a great way to give some basic flavor to the beans, but feel free to mix it up a bit.
    Try curry powder, chili powder, dill… anything you’d like!
    Also works really well with flavored/infused olive oils.

    Nutrition

    Calories: 269kcal | Carbohydrates: 45g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 477mg | Fiber: 12g | Sugar: 8g | Vitamin A: 44IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 5mg

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    Reader Interactions

    Comments

    1. NailaJ

      June 01, 2012 at 8:27 am

      5 stars
      I am SO going to try this! Maybe even this weekend!!

      Reply

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