Tasty Roasted Chickpeas Recipe
These seasoned roasted chickpeas are the perfect high-protein crunchy snack. They’re great in your favorite summer salads too and can add wonderful texture to a heartwarming soup.
This roasted chickpeas recipe only needs 5 ingredients and takes 40 minutes in the oven.
If you are a big fan of chickpeas, I have a couple recipes you’ll want to try like fried chickpeas, curry chickpeas and potato (curry channa and aloo) and doubles channa.
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Roasted chickpeas ingredients
Equipment
No special equipment is needed here other than a large baking sheet pan.
How to make roasted chickpeas
Prep
As I mentioned before, I’m using ready-to-eat canned chickpeas here. So, I opened the can, drained the beans, rinsed them several times and laid them out on cloth towels to dry. You’ll want the chickpeas as dry as possible since a lot of moisture can cause them to pop and make a mess in the oven. Leave them for about an hour or so, patting them dry ever so often.
Here’s a look at all the ingredients I used:
Before continuing, I did remove the skins of all of the chickpeas, literally one by one, sliding them between my fingers to remove them. The skin contains higher levels of oligosaccharides, a type of fiber that isn’t easily digested and causes gas and bloating.
This step though is optional and you can leave the skin on or remove some of it. The choice is entirely up to you.
Here’s a look at everything peeled.
Season
Once the chickpeas were prepped, I added all the seasonings and oil to them and gave everything a good but gentle toss. You’ll want everything nicely coated.
Roast in the oven
Preheat the oven to 400°F.
While the oven preheats, lay the chickpeas onto a large baking tray, making sure they are all spread out and not clumped together. This helps them get crunchy!
Add the tray to the oven and bake for about 40 minutes. They lose a lot of moisture and develop this beautiful crunchy texture.
When recipe testing, I checked in on the chickpeas after 25 minutes but they still were soft. So, I popped the tray back in and rechecked every 5 minutes. By, 30 minutes the chickpeas were getting a bit firmer; at 35 minutes, they were nice but at the 40 minute mark, they had a nice crispy crunch. And they tasted great!
Enjoy them straight out of the oven or mix them into your favorite salads. You can store them out on the counter for a day or two. But, they will stay longer in the fridge – although they start losing their texture in the fridge.
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Roasted chickpeas recipe
Roasted chickpeas
Ingredients
- 16 oz ready-to-eat, canned chickpeas
- 1½ tbsp olive oil (1 tbsp for chickpeas, ½ tbsp for oiling tray)
- 1 tsp oregano
- 1 tsp cayenne pepper
- ¼ tsp salt
Instructions
- Drain the chickpeas. Rinse several times.
- Lay the chickpeas onto cloth towels or paper towels. Pat dry.
- Set aside to air dry for an hour. (The drier the peas, the better the crunch!)
- [optional] Remove the skin of the chickpeas.
- Preheat the oven at 400°F.
- In a large bowl, add the chickpeas, 1 tbsp of olive oil, oregano, cayenne pepper and salt.
- Gently toss to combine.
- Coat a large baking tray with ½ tbsp of olive oil.
- Spread the chickpeas onto the baking tray. Make sure the peas are not crowded together.
- Roast in the preheated oven for 40 minutes.
- Remove from the oven.
- Serve immediately. Or store on the countertop for a day. Or refrigerate for up to a week (though the chickpeas will start losing their crunchiness in the fridge).
