Crunchy Roasted Chickpeas
I love chickpeas (aka garbanzo beans) but sadly I seem to be the only one in my family that does. I recently opened a can and used a couple tablespoons for a salad but had the rest of the can to use up. I stumbled upon a recipe on Joy Food Sunshine for crunchy roasted chickpeas that sounded like a delicious snack and a great way to use up the remaining chickpeas sitting in my refrigerator. I loved the combination of spices used and thought the method sounded like it would ensure the chickpeas turned out really crunchy. The key is to roast them unseasoned for awhile to really dry them out, then add the oil & seasonings and continue roasting for awhile, and finally, let the roasted chickpeas cool in the oven with the door cracked open. The result is crunchy, flavorful, slightly spicy chickpeas that were delicious. They disappeared way too quickly while I ran errands yesterday but next time I plan on using them as a crunchy salad topper – yum!
How to Make Crunchy Roasted Chickpeas
Preheat the oven to 400 degrees. Coat a baking sheet with some olive oil cooking spray.
Rinse and dry the chickpeas well.
Place the dried chickpeas on the prepared baking sheet and place them into the oven to roast for 15 minutes.
Prepare the seasonings while the chickpeas are roasting by combining the cumin, paprika, garlic powder, sea salt, black pepper, onion powder, and coriander together in a small dish. Mix until well combined.
Remove the chickpeas from the oven and drizzle them with olive oil and then the spices. Carefully, toss to coat with a spatula until the chickpeas are evenly coated.
Return to the oven and roast for an additional 10 minutes. Stir then continue roasting for another 10 minutes, or until desired crunchiness is achieved. Turn the oven off and crack the door open. Allow the chickpeas to cool in the oven to achieve maximum crunchiness. Eat as a snack or use as a salad topper. Enjoy.
Ingredients
- 1 15 oz can chickpeas, drained & rinsed
- ½ tsp ground cumin
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp sea salt
- ¼ tsp black pepper
- ¼ tsp onion powder
- ¼ tsp coriander
- ½ tbsp olive oil
Instructions
- Preheat the oven to 400 degrees. Coat a baking sheet with some olive oil cooking spray.
- Rinse and dry the chickpeas well.
- Place the dried chickpeas on the prepared baking sheet and place them into the oven to roast for 15 minutes.
- Prepare the seasonings while the chickpeas are roasting by combining the cumin, paprika, garlic powder, sea salt, black pepper, onion powder, and coriander together in a small dish.
- Mix until well combined.
- Remove the chickpeas from the oven and drizzle them with olive oil and then the spices.
- Carefully, toss to coat with a spatula until the chickpeas are evenly coated.
- Return to the oven and roast for an additional 10 minutes.
- Stir then continue roasting for another 10 minutes, or until desired crunchiness is achieved.
- Turn the oven off and crack the door open.
- Allow the chickpeas to cool in the oven to achieve maximum crunchiness.
- Eat as a snack or use as a salad topper. Enjoy.
They look so crunchy! Perfect as salad topper 🙂
Looks gorgeous! Hummus is one of my favourite dips..especially when trying to be healthy. Will definitely try this out.
Oops! Comment was meant for hummus recipe 😉
We both love chickpeas in fact I am cooking spicy chickpeas for dinner tonight! Will certainly try roasting them though they sound great. Thanks. Take care Diane
What a great snack and I like your recipe.
Hummus receipe please
I love crunchy chickpeas in salads!! But also as a snack…they’re almost TOO easy to eat.
So good!
i’m sure these would be great on salad, but i’d just as soon eat them by the handful!
I am looking forward to trying your recipe. Instead of using the olive oil, is it possible to use cooking spray? I’m trying to really cut back on my use of oil.
Lori,
I’ve never tried it with cooking spray so I’m not sure how they would turn out. I imagine it would work just fine though! Let me know how they turn out if you give it a try.
-Pam