Crispy Roasted Chickpeas
Published: January 10, 2020 | Last modified: September 19, 2023.
With a crouton-like texture, these Crispy Roasted Chickpeas make a great nutrient-dense snack. Even better? You can use them in everything from salads to bowls and sandwiches or as a topping for soups, toasts and dips for an added plant-based protein boost!
These crispy roasted chickpeas are a weekly staple for us and for good reason. Toss a can of chickpeas together with some neutral vegetable oil and seasonings and you can transform them into a crispy, savoury snack, side or topping simply by roasting them in the oven.
Chickpeas, also known as channa or garbanzo beans, are part of the legume plant family. They’re high in protein and fibre, vegan and naturally gluten free.
Why You Should Roast Them
Roasted chickpeas can also be prepared using a shallow sauce pan at medium to low heat on the stovetop. Roasting them in the oven, however, exposes them to drier heat, which in addition to making them crispier means no messy stovetop clean-up.
While entirely optional, removing some of the skins after rinsing will help to make them even more crisp.
You can use any kind of oil you like for this recipe. I prefer either avocado or grapeseed oil, both of which have a higher burning point making them ideal for roasting.
BEST TIP: Letting them rest in the oven after roasting will take that crisp factor to a whole other level!
There are so many great seasoning options for roasting chickpeas and this recipe can be adapted easily to include your favourites. We love them with finely chopped fresh rosemary!
Crispy Roasted Chickpeas
Makes 8 servings or about 2 cups.
Ingredients:
2 540 ml cans of chickpeas
2 tablespoons avocado or olive oil
2 teaspoons seasonings such as smoked paprika, cayenne and garlic powder or other favourites
1 teaspoon salt
Instructions:
Preheat oven to 400°F (204ºC).
Rinse chickpeas well, drain and remove any loose skins. Next, dry them well by rolling them up in a dry tea towel to remove any excess moisture.
Transfer chickpeas to a baking sheet and drizzle with avocado or olive oil, stirring to coat.
Roast for 20 minutes turning halfway through. Turn off oven and let them sit in the oven for another 20 minutes.
Remove baking sheet from oven and season chickpeas with smoked paprika, cayenne and garlic powder and toss again until seasonings are evenly distributed. Serve warm.
Notes:
Storage: Roasted chickpeas are best served still warm and crispy straight from the oven. Leftovers may be stored in an airtight container in the refrigerator for up to 5 days and will become chewier over time – perfect for snacking through the week.
