If you have a goal to eat healthier in the new year, then you’ll have to try these Crunchy Roasted Chickpeas. They make a great snack that you can feel good about eating, instead of reaching for chips or other high-calorie snacks. They’re easy to make, but you do have to plan ahead to drain the canned chickpeas ahead of time and let them dry completely. The drier they are, the crunchier they’ll be after they’re done baking.
Before baking, you just drizzle some olive oil over the dried chickpeas and then sprinkle on some spices for extra flavor—there are a variety of spice options listed in the recipe. Or if you like to keep things simple, you can just sprinkle them with some regular salt or sea salt, and maybe a little pepper. Stir and toss the chickpeas to coat with the oil and spices, and you’re ready to bake them!
Crunchy Roasted Chickpeas
CRUNCHY ROASTED CHICKPEAS by NancyC
Makes about 4 servings
- 2 (15-ounce) cans chickpeas, drained, rinsed, and completely dry (they should feel dry when you touch them)
- 2 Tablespoons olive oil
- 2 teaspoons of ground cumin, chili powder, curry powder, or smoked paprika (or use 1 teaspoon each of 2 different spices—for the ones I made here, I used 1 teaspoon chili powder and 1 teaspoon ground cumin. You could even use 1/2 teaspoon of 4 different spices!)
- Optional: 1/4 to 1/2 teaspoon cayenne pepper (use 1/4 for a milder spicy flavor and 1/2 for a very spicy flavor)
- Salt and pepper to taste (or omit the spices and just season with 1 teaspoon of salt)
Preheat oven to 350˚F. Line two 10×15″ rimmed baking sheets or one 13×18″ rimmed baking sheet with parchment paper and spread the dry chickpeas evenly on them. Drizzle with the olive oil and sprinkle the spices you are using over the chickpeas, then season them with salt and pepper to taste. Stir and toss with a large spoon, coating the chickpeas as evenly as possible.
Roast at 350˚F for 35 to 45 minutes, stirring them every 10 minutes, until the chickpeas are slightly browned and crispy on the outside (they may be a little soft on the inside). Remove the baking sheets from the oven and allow the chickpeas to cool slightly before serving. The more they cool, the less crispy they will be, but you can eat them warm or cool (they are best when eaten within 1 to 3 days).
NOTE: To make the chickpeas even crispier and crunchier, you can turn off the oven after baking them and let them sit in the warm oven for 30 to 60 minutes.
Recipe from NancyC | nancy-c.com
In addition to making a good, healthy snack, you can add these crunchy chickpeas to salads and soups as a substitute for croutons. Or use them as a garnish for hummus, which makes a great healthy dip option for veggies. Hope this recipe helps you on your healthy-eating journey!