Roasted Chickpeas 3 Ways

Are you ready for one of the easiest, tastiest, most addictive-est snacks ever? Roasted chickpeas, friends, are where it’s at. They are loaded with protein and vitamins, so there’s no room for guilt with these babies.

We roast these chickpeas by the bucketful…well, not really, but I should. They get snatched up by big and tiny hands just as soon as I pull then out of the oven. Why are they so addictive, you ask? It’s hard to say. It could be the plethora of seasoning options like rosemary and sea salt, curry, or cinnamon and sugar. Or it might be the delectable way they are slightly crunchy on the outside and creamy in the middle.

Roasted Chickpeas for a Healthy Snack

For a long time we were told to stop snacking and eat three square meals a day. And then came the ubiquitous 100 calorie packs of…empty calories. No, no, no. I don’t get sucked in by that stuff. I am all for real, whole food snacks that help satiate me. That’s why I love roasted chickpeas. A handful is just enough to stave off hunger while satisfying that craving for something a little salty and crunchy. But if I’m craving something sweet? Then I season them with cinnamon and a wee bit of sugar, or honey.

Tips for Roasting Chickpeas

One thing, be sure to give the chickpeas a good toss with a little olive oil to keep them from drying out as they roast. The temperature is pretty hot and the goal is for a toasty exterior and creamy center.

If the papery skins are coming loose, you can remove them. Or not. That can be kind of time consuming. And we don’t want to become too impatient for our afternoon snack.

Another tip – use a rimmed baking sheet. The chickpeas roll all around and may “pop” a little in oven, you’ll be glad you aren’t picking them up off the floor of your oven, and instead of popping them into your mouth by the fistful.

Seasoning Ideas for Roasted Chickpeas

Like I said before when I want a sweet snack I opt for cinnamon and sugar, if I’m looking for savory rosemary and sea salt does the trick. Here are a few other ideas for seasoning your roasted chickpeas:

• curry powder
• lemon zest
• lime zest and chili powder
• ras el hanout spice blend
• five spice
• Italian herb blend
• rosemary and sea salt
• salt & pepper
• taco seasoning
• bbq seasoning

Storing Roasted Chickpeas

We find that we enjoy these within an hour or two of roasting or they can go kind of stale. Not inedible stale, just not as good as fresh, stale.

If you did not eat all the chickpea snack within an hour or two you can store them in a glass container (or mason jar), or a glass bowl tightly covered with a paper towel for 2-3 days (at room temp). Note that they will not be as crisp as they are right out of the oven.

It is not recommended to keep them in a sealable plastic bag, they lose their crisp even faster with this storage method.

Roasted Chickpeas 3 Ways

A healthy and nutritious roasted chickpea snack that will solve any savory snack craving.

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Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 4 -6

Author:Andrea

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Ingredients

• ▢ 2 15 ounce cans or 3 cups chickpeas, drained and rinsed
• ▢ 1 Tablespoon olive oil
• ▢ Desired seasonings

Instructions

• Preheat oven to 425 degree F. Line a rimmed baking sheet with parchment paper.
• Blot chickpeas dry. Toss with olive oil. Bake for 30 minutes.
• Season with desired seasoning and eat.
• Suggested seasonings:
• salt and coarse ground black pepper
• dried herbs
• finely grated lemon zest
• cinnamon and sugar
• curry powder
• herb blends - ras el hanout, five spice, BBQ blend, taco blend, etc.

Notes

The chickpeas will be best to snack on an hour or two after they are roasted. To store your roasted chickpeas keep them at room temperature for 2-3 days in a glass container (mason jar) or a glass bowl tightly covered with a paper towel.

Tried this Recipe? Connect with me and let me know by commenting below!

I’m dying to know what your favorite roasted chickpea flavor is/would be. I can’t decide between rosemary and sea salt, or curry. Or smoked paprika with the tiniest pinch of cayenne. Or tamari with a little lime. Or…