These deliciously crunchy roasted chickpeas make a great high protein, high fiber snack, and I’ve got a great idea for how you can use them in a snack cup below!
My oldest daughter, Jade, has been on a mission to tone up this summer, so I’ve been creating various recipes for her, one of which includes roasted chickpeas.
When I began blogging years ago, roasted chickpeas were very popular. I haven’t made them in a while, so it’s been fun to relive the trend with Jade.
This recipe is simple, straight-forward, and it’s a great nut-free way to add crunch to various dishes.
Having made them quite a few times and ways over the summer, I wanted to share my tips with you in case you’d like to try them!
Ingredients and substitutions
This is a very short list, but you can add other flavorings as you like.
- Canned chickpeas
- Olive oil
- Sea salt
Some of my favorite spices to add include curry, cumin, turmeric, cayenne, and chili powder.
Directions
Begin by rinsing, draining, and drying the chickpeas. I typically do this with napkins, though I’ve read where people let them air dry overnight.
Toss the beans with oil and salt. Add in any other seasonings you like at this point.
Spread them out onto a baking sheet.
Bake for 25 minutes; shut the oven off and let them sit in the oven for another 15-20 minutes until golden and hard to the touch.
Cool the chickpeas completely before using.
Recipe tips
Oven temperatures vary, so check on the chickpeas every 10 minutes or so.
Roasted chickpea snack cup idea
My daughter and I got this recipe from Eating Well. In a mason jar or cup, layer cottage cheese, diced cucumbers, and roasted chickpeas. This makes a delicious, high protein snack! I also like to add in a good amount of freshly cracked black pepper and a squeeze of lemon juice.
Easy Roasted Chickpeas (Plus a Delicious Snack Cup Recipe!)
Ingredients
- 15 ounce can chickpeas rinsed and drained
- 1 Tablespoon olive oil
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 400℉.
- Either allow the chickpeas to air dry or use clean napkins to pat them dry. This is important, as it allows the chickpeas to crisp up and not steam.
- Gently toss the chickpeas with the oil and salt. Add any other flavorings you like at this point as well.
- Spread them out on to a baking sheet.
- Bake the chickpeas for 25 minutes, shaking the pan a couple of times during the process.
- Turn the oven off and let the chickpeas sit in the oven for 15-20 minutes until golden and hard to the touch.
- Cool completely to allow them to crisp up even more.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
This is a genius snack idea!