Exactly How I Roast My Chickpeas.
Say hello to my favorite snack.
I know I’ve talked about how obsessed I am with beans, but roasted chickpeas take the obsession to a whole new level. I eat these almost every single day and have been doing so for YEARS now. That is huge. They make salads palatable, snacks easier, and meals crunchier. I adore them. And this is the simple way I do it.
First, I make my oven HOT. Yeah yeah, I have no patience, but I also want them crispy as heck. I heat it to 425 degrees F. Hot hot hot.
Regardless of whether I’m using canned chickpeas (I drain and rinse in that case) or ones I’ve soaked myself, they are always cooked. And the first step is to place them on a paper towel and really dry them off. I take another paper towel and place it on top, then roll the chickpeas around to get them super dry. This also loosens some of the skin which I will quickly pick out. I don’t spend the time to take off every single one because, well… it’s me. What did you expect?
I spread them on a baking sheet that is usually lined with aluminum foil because it makes my life easier. Then I give them a quick spray of olive oil. In this case, I’m using the Trader Joe’s olive oil spray. I find that spraying or misting them works best, but if you don’t have an olive oil spray or a misto available, you can use a TINY bit of oil and toss to coat. Using a very small amount is key.
Then I season the beans with whatever I feel like. My go-to is salt, pepper, smoked paprika and garlic powder. I never measure a thing and just do a few shakes then toss them all around. I have seasoned chickpeas with everything under the sun. Cinnamon, nutmeg, dried herbs, chili powder – it really depends on what I want that day. It’s fun to play around with flavors!
Or maybe that’s just me. But no really, you can also add some sort of sugars (brown sugar, honey, etc) to add a caramel-like layer. UGH.
Anyway, season, and toss toss toss. Make sure they end up in single layer.
Then I bake them for 15 minutes, remove and do a few quick flips with a spatula and bake for about 15 minutes more.
Oh my gosh… I can’t even tell you how much I adore them. Unfortunately, they don’t stay super crispy for more than one day at a time, so what I’ve found to work best for myself is to make 2 cups at once… eat a cup or so… then I place the rest (once fully cooled) in a small plastic container, lightly cover with foil and just let it sit on the counter. I then eat them for dinner or the next day for lunch. I’ve also been known to keep a stash in my purse. I love them so much that I still think they are delish even if they’ve lost a bit of crunch. Huge staple in my life. Period.
How To Roast Chickpeas
Ingredients
- 2 cups cooked chickpeas, if canned, drain and rinse
- 1-2 teaspoons olive oil, or olive oil spray/mist
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
Instructions
- Preheat oven to 425 degrees F.
- Place chickpeas on a paper towel and pay completely dry. Remove any loose skins.
- Place on a baking sheet and mist with olive oil or oil of choice. Roll around to coat. Sprinkle with seasonings of your choice and toss well to coat. Make sure chickpeas are in a single layer. Bake for 15 minutes, toss well and flip, then bake for about 15 minute. Let cool and eat!
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And that’s a wrap.
176 Comments on “Exactly How I Roast My Chickpeas.”
I’m not a huge bean fan so I’ve honestly never tried chickpeas, outside of hummus obvi, but I may just have to give them a try. I really like the idea of a caramel-y type of baked chickpea, because then I can trick myself into thinking it’s dessert(ish). I am in love with that bowl though – where’d you get it??
It is actually the bowl to a small mortar and pestle a friend got me for Christmas!
Unfortunately I don’t know where it was from and it was years ago – sorry!
I’m also a huge fan of roasted chickpeas! I make mine pretty much the same way, but I add a bit of cumin too. Now you’ve put me in the mood for some of these!
Sometimes I use popcorn cheese!
OMG love this.
I recently made the “healthy cookie dough” that’s been floating on Pinterest– I wasn’t a fan so I have whole can of chickpeas to try this with. I’m excited to see what they taste like :)
I’ve never roasted chickpeas…heck I’m not sure I’ve eaten them unless I’ve seen them at a salad bar…maybe because the raw ones hold no appeal? Roasted simply sounds better, period and you have a way of making them sound fun!
Agree, no desire to ever eat raw chickpeas. Blah.
Mmm, love it!
i love love chickpeas-never thought of this-can tell it will be my new go-to snack!
roasted chickpeas are seriously my absolute favorite snack ever. i eat them ALLTHETIME and love it!
I love roasted chickpeas too! My favorite is with brown sugar and maple syrup :) http://www.confessionsofachocoholic.com/healthy/sweet-roasted-chickpeas
Roasting these right now – first timer. Thank you!!
I love roasted chickpeas and haven’t made them in ages. I do the exact same thing with just keeping them on foil in a little container with the lid slightly ajar so they get some air and make a few cups at a time, one 15-oz can at a time is max. I do cinn, sugar, brown sugar to create caramelized ones. Crazy good. I want some now! lol
These sound so delicious. And so easy, too! Thanks for the idea!
Heck yes! What a fun snack – and so easy!
Do you have any special tricks for preparing dried chickpeas?
Jessica, I love roasted chickpeas! I usually dowse them in some sugar, cinnamon, and salt for a salty/sweet kick. The garlic and paprika – I think i’d like to try your way for a change. :) I have a hard time NOT eating the entire batch!
I love chickpeas! I tried roasting them once and they turned out dry and just bleh. These inspired me to try again :)
These looks so delish! I’m going to make them this week and see if my toddler approves =)
My favorite snack is sugar. Second to that, roasted chickpeas are the bomb diggity.
I used to make a sweet roasted chickpea snack, now I’m lazy :) But I want them again soon!
I have been bookmarking roasted chick pea recipes forever (your recipe included) and just haven’t made them yet. I really must try them…they look and sound delicious!
I love roasted chickapeas!!! Thanks for the heads up about them not staying crisp after a day or so. I didn’t know that!
This weekend I tried crispy roasted chickpeas for the first time … after months of telling myself “damn, I should try these.” Usually, I check the site every morning … just checked and well — here this is. Irony at its finest — you are my modern day Julia Child, Jess.
Love roasted chickpeas! I sprinkle mine with sea salt and nutritional yeast. So good!!
I made these this morning but I modified the recipe slightly. I read your comment about them only lasting for a day or so and I figured it was because of the moisture in the beans. I roasted them at 400 degrees for 30 minutes then 300 degrees for another 30 minutes then 170 degrees for another 30 minutes. They are nice and crunchy and I think they will last for longer than a day. The problem is I think I’ll eat them up before the day is up. Delicious!
Oh interesting – if you have some left let me know!!
My favorite way to make roasted chickpeas (actually, I haven’t tried another way!) is to marinate them with lemon juice, olive oil, and rosemary, then salt and pepper them and roast them! Perfect!
Never had these, but I can’t wait to try!
I’ve reeeeally been wanting to try roasting chickpeas.. I think I would friggin love it. They look absolutely delicious. But I keep buying chickpeas for them and ending up using them in salads or making hummus. Wah!
I also made roasted chickpeas recently and they were a huge hit in my house!! Aside from hummus this is my favorite use for chickpeas. I love the spicy flavor of paprika mixed with the flavor of chickpeas! The prefect, healthy snack!
Thank you for Chickpea Roasting 101—I never get mine right!
I love these too! Cinnamon and sugar or smoked paprika are my go-to flavorings.
I keep thinking that I need to try roasted chickpeas, and I think this post gave me the kick in the pants I needed! Looks super tasty.
Love, love, love roasted chickpeas! Cajun seasoning (salt free) is my absolute favorite. A little spicy and so satisfying. I’ve never been sure how to store leftovers, thanks for the tip!
I did a sweet version a few months ago and the only ingredients I can remember are cinnamon and honey. Can’t really go wrong with that….
I had kind of forgotten about these, so thanks for reminding me!
I tried these once before and they came out awful… I’ll have to try them again since I think draining and not drying is where I went wrong!
What happens if you don’t peel them?
You really don’t even notice it – the loose ones sort of separate or even disintegrate or shrivel up… I just make sure to remove the ones that are clearly hanging on by a thread.
Great how to! Thanks for posting! I think i’m going to try to use roasted chickpeas in the next hummus batch I make.
I made these tonight with powdered ranch seasoning and olive oil. Sooo tasty!
Whenever I’ve made roasted chickpeas they’ve been too dry…I must be baking them too long because yours look fabulous! Definitely trying them with smoked paprika next time…that sounds heavenly! PS–I made your three bean chili last night and it was DELISH!!!
I just saw the other day about roasting chickpeas on TV and how healthy it is. This would be a great snack at work when the munchies hit mid-afternoon and I reach for the chocolate.
Have you tried them with a little cocoa powder. So good. Chocolate chickpeas!! I make these all winter long and have been known to eat them for more than one meal.
Just printed. Excited to finally, finally roast chickpeas!
Made these tonight & they were fab! I used curry, cayenne & garlic salt. Mine were done about 5 minutes faster though. I look forward to trying a sweeter version next time. Thanks!
This is GREAT! My husband just gave me the challenge of finding healthier snacks for us and this will be perfect!!! Thank you so much!
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Wait hold up. The recipe calls for “cooked chickpeas.” I have a bag of dried chickpeas currently soaking. So tomorrow, should I cook them per the instructions on the bag BEFORE I roast them? Or can I roast them as is (After I drain obvi)?
This is our very favorite snack. Even my 2 year old devours them!
I tried roasting chickpeas once, but wasn’t impressed with them. You’ve got me inspired to give it another shot, thanks. (I def like the idea of a little sweetness caramelization!)
I love chickpeas so much I’ll rinse them and eat them plain! I’ve roasted them before too, but they weren’t crispy but I still devoured them though. I’m def going to have to try this method and see if I can get them crispy enough!
Hi… This looks crazy delicious! But can I know how you cook them first when you don’t use canned ones?!
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