Crispy roasted chickpeas for the win! I could eat these like candy…granted, they’d be a savory and nutritious candy. But you know what I’m saying.
Roasted chickpeas aren’t just great toppers for soups and salads. They’re also delicious as a protein and fiber packed snack on their own. I love adding these crispy chickpeas in place of croutons when I need a little crunch in a dish. But to make sure I use up every last one, I snack on ’em too. Would be great in a kids lunchbox, as a chip alternative as well.
Want the recipe?
Roasted Chickpea Recipe
Ingredients
- 1 can chickpeas
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
How to Make Crispy Chickpeas
Heat your oven to 375 degrees F and line a baking sheet with parchment paper.
In a bowl, toss the chickpeas in the olive oil, then spread them onto your baking sheet in a single, even layer.
Roast for 15 minutes, then remove from the oven.
In a small bowl, mix the garlic powder, onion powder, paprika, salt, and pepper until thoroughly combined.
Sprinkle the spice mixture over the par-roasted chickpeas, then give the pan a shake to toss the chickpeas and coat them all over.
Return the chickpeas to the oven, and roast for another 15-20 minutes, or until crispy and browned. Set aside to cool.
Recipe Notes
Roasted chickpeas are a great source of fiber, making them a perfect vegetarian snack.
You may be wondering why it’s necessary to roast the chickpeas in two batches. This process works best for getting the chickpeas super crispy. If you prefer, you can oil & season in one step and roast for 25-30 minutes, but please note that the chickpeas won’t be quite as crispy.
Crispy Roasted Chickpeas
Roasted chickpeas aren’t just great toppers for soups and salads. They’re also delicious as a protein and fiber packed snack on their own. I love adding these crispy chickpeas in place of croutons when I need a little crunch in a dish. But to make sure I use up every last one, I snack on ’em too. Would be great in a kids lunchbox, as a chip alternative as well.
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Baking sheet
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Parchment paper
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Mixing bowl
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Mixing spoon
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Measuring cups
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Measuring spoons
- 1 can chickpeas
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
-
Heat your oven to 375 degrees F and line a baking sheet with parchment paper.
-
In a bowl, toss the chickpeas in the olive oil, then spread them onto your baking sheet in a single, even layer.
-
Roast for 15 minutes, then remove from the oven.
-
In a small bowl, mix the garlic powder, onion powder, paprika, salt, and pepper until thoroughly combined.
-
Sprinkle the spice mixture over the par-roasted chickpeas, then give the pan a shake to toss the chickpeas and coat them all over.
-
Return the chickpeas to the oven, and roast for another 15-20 minutes, or until crispy and browned. Set aside to cool.
You may be wondering why it’s necessary to roast the chickpeas in two batches. This process works best for getting the chickpeas super crispy. If you prefer, you can oil & season in one step and roast for 25-30 minutes, but please note that the chickpeas won’t be quite as crispy.
