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.”
Yum… these are so tasty … I made this recipe using one cup of chickpeas .. it’s so tasty I’m using the whole can next time …. can’t wait to try using dried beans instead of canned
I am getting worried here. I have been eating roasted chick peas now for about a month. Except I don’t cook them like I read here. I soak a 16 oz bag of them in 32 oz of water overnight. Drain the little bit of water that wasn absorbed, and rinse them. I dry them off paper towel. I pre-heat oven to 400 degrees. Put them in for half an hour. They are crunchy all the way through and stay that way for days. I don’t like any spices I tried, they didn’t seem to “stick”. I tried tossing them with olive oil before I cooked them, they stayed mushy. Could someone let me know if I am gong to grow a third eye for not cooking them?
Bake at 450 check them ever. 15 min. I did mine for about 55 min and they were perfect , crunchy and delicious. Still crunchy almost a week later. Just watch them and be sure they are a single layer.
Kairen, are you saying that you do NOT cook (boil) your dried chickpeas at all? You just soak them and then put them directly into the oven? It sounds fabulous if they do indeed come out crunchy all the way through! Please let me know if this is what you mean… I would love to try it.
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Thank you — I think you just saved my bacon for supper, as I realized my just-cooked chickpeas will still be too hot for the falafel I was planning to make. This will be perfect!
Just made these, myself and kids r devouring them , they will be gone within 15 min lol thank you! Loxox
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Cut out the oil and dry roast them and they wont get soft as fast.
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I agree with the fact that CHICK PEAS needs to be only soaked over night, not cooked to prevent the sogy result.
I have been purchasing the roasted chck peas from continantal shops for years but I was getting tired of paying almost $6 for 200 gr pack It is called LEBLEBI if anyone is famiilar with the TURKISH word. I tired to do it at home.
SOAK over night
DRAIN & DRY for a few hrs
PLACE ON GREASE PAPER
200oC oven
COOK for 15 min
Shake the tray around a bit
COOK for another 15 min
WAIT TILL THEY ARE COMPLETELY COOLED DOWN before storing in any thing.
I never use salt or oil. I love them as they are and I belive this is the healthiest way to consume them anyway.
Oh, they keep fresh for weeks if you put them in a good tuperware container.
ENJOY.
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I just tried roasted chickpeas and I am in love with them! They have such a wonderful nutty flavor and I don’t feel guilty grabbing a handful of them. I just tried a sweet version of roasted chickpeas based off of this but with honey and cinnamon, check is out here, http://callmehealthy.org/
Thanks for the wonderful recipe!
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Oh wow, just made these and they are so yum!!!
I can see why you eat them every day!!,
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Thanks for the recipe, I am trying to make my own protein weight gainer with lentils, chick peas and oats. Can I roast the lentils and chick peas without cooking them first. I am asking them because cooking them takes some of the nutrients away.
I am aiming for a high protein diet
Thanks
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Great article!
I love chickpeas, too (roasted, cooked, whatever… I love it all)! :-)
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