These crispy roasted chickpeas (that are actually crispy!) are the perfect savoury snack for those who love the crunch! One of the best things about this recipe is you can swap out seasonings to whatever you have on hand or your preference!
Crispy Roasted Chickpeas 2 Ways!
This recipes includes 2 different spice blends:
- Everything Bagel Seasoning
- Cumin Herb Spiced
Choose whichever one you prefer, or use them for some inspiration and feel free to change it up!
Nutrition
Chickpeas (beans in general) are packed with plant based protein and are super high in fibre, which is amazing for gut and heart health.
While beans are super nutritious, one thing to consider is the sodium content of canned beans, or canned food in genera. Just an FYI, I am not knocking canned food- I think canned foods are a great way to get a variety of great foods into our diet in a convenient format year-round.
Did you know that rinsing canned food well before eating actually reduces the sodium content by about 40%!?
If you are watching your sodium intake, reduced-sodium canned foods are widely available now. Or you could do it the old fashioned way – by draining and rinsing them!
Ways to Eat Crispy Roasted Chickpeas
- Use them as a crunchy salad topping
- Eat them as a great snack on their own!
- Use them in your quinoa veggie bowls
How to Cook Crispy Roasted Chickpeas- that are actually super crispy!
Check out the full recipe below for detailed instructions. My two best tips to getting chickpeas that are actually super crispy are:
– Getting them as dry as you can before roasting
– Baking them for a few minutes before you add any oil or seasonings!
I cooked two batches side by side, one without pre-roasting, and one roasted for 5 minutes without any oil or seasonings. The pre-roasted batch was far crispier! This is because pre-roasting them first helps to cook off any excess water to prevent them from steaming! All you need to do is throw them in the oven for 5-10 minutes before adding the oil, then swirl them around on the hot pan for a few minutes to release the trapped steam. Worked like a charm!
Bonus tip: If you only have a small baking sheet, or want to double the batch, use two pans. You don’t want to overcrowd them on the pan because they will end up steaming, not roasting!
If you try this recipe, leave me a star rating and review. I always love hearing from you!
Crispy Roasted Chickpeas Two Ways
Ingredients
- 1 can (19 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1/4 tsp salt
- Pinch black pepper
Choose One Seasoning Blend:
Everything Bagel Seasoning
- 1/2 tsp poppy seeds
- 1/2 tsp sesame seeds
- 1/4 tsp dried onion flakes (or onion powder)
- 1/4 tsp garlic powder
- Optional* pinch cayenne pepper
Cumin Herb Spiced
- 1/2 tsp cumin
- 1/2 tsp dried thyme
- 1/4 tsp dried oregano
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika (or regular)
- Optional* pinch cayenne pepper
Instructions
- Preheat the oven to 400F.
- Drain and rinse the can of chickpeas in a mesh wire strainer. Next, dry the chickpeas using a kitchen towel or paper towel. Drying them well is the key to get super crispy chickpeas! Lay a dishtowel on a flat surface and pour the rinsed beans on the cloth. Roll the chickpeas around on the cloth using the edges of the cloth to dry them on top. Discard the majority of the skins that come off during this process.
- Spread out the dried chickpeas on an unoiled baking sheet, do not use the oil or seasonings yet. Bake for 5 minutes totally bare- they should turn whiteish. Remove from the oven and swirl the chickpeas around the hot pan for a minute or two releasing the steam. This cooks off excess water so they get super crispy!
- Add the olive oil, salt and pepper and mix well to ensure they have all been coated. Return to the oven and bake for another 23-25 minutes until they are deeply golden and crispy. Remove from the oven and add your chosen seasonings.
- Allow them to cool on the pan. Store in a loosely covered bowl at room temperature. They are best eaten within 2-3 days but will last up to 5 days.
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