Let’s talk snacks. No, not you! These oven-roasted chickpeas.
Although you probably are a snack in your own right, this post is all about an incredibly simple recipe that goes a long way in elevating snack time, salads, soups, and sandwiches alike. They are crunchy, full of protein, and this recipe only uses three (maybe four) ingredients.
Your grocery list
Pantry Items
- Chickpeas (canned or dry)
- Extra virgin olive oil
- Sea salt
- Other spices such as smoked paprika, cumin, chili powder (optional)
Equipment you’ll need
- Baking sheet
- Parchment paper (optional, but recommended for nonstick and easy cleanup purposes)
How to make roasted chickpeas
- Use cooked or canned chickpeas
- Drain and dry the chickpeas thoroughly
- Toss in olive oil & sprinkle with sea salt
- Bake in a single layer until crispy
- Spice things up the way you like! Add curry powder, cajun seasoning, or any of your favorite spice blends to the chickpeas right when they come out of the oven.
How to store the chickpeas
Roasted chickpeas are best eaten the day of. They begin to lose their crunchy texture after the second day. Leave them in a loosely covered container on the counter. If you refrigerate the chickpeas after roasting, they develop a weird chewy texture.
Ways to use the chickpeas
- Add to salads for added crunch
- Add to your soups for some texture
- Pile them into your next sandwich, pita, or wrap
- Just eat them plain as a snack!
My favorite way to prepare oven-roasted chickpeas
- Roast 3-4 cloves of garlic (how to roast garlic).
- Once the garlic has cooled, mash it into a smooth paste.
- Add 1/4 cup of olive oil, 1-2 teaspoons of smoked paprika, and 1/2 teaspoon of salt, then mix until thoroughly combined.
- Toss chickpeas (15 oz. or 1 can) in the mix then spread onto a prepared baking sheet.
- Bake in an oven preheated to 400 degrees Fahrenheit.
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