Roasted Chickpeas have been on my list to make for a LONG time! I’m always looking for healthy snacks, especially high in protein, and fiber. Snacks that are low in sugar are also hard to find. Well, friends, roasted chickpeas are simple and curb that craving for chips. Try them!
If you’re looking for something healthy, but sweet? Try these Healthy Coconut Oil Chocolate Peanut Butter Cups. So so good!
Roasted Chickpeas with Garlic & Sea Salt
Learning how to roast chickpeas takes no skill in the kitchen. You don’t even need to read a recipe after the first time!
The beauty of this roasted chickpeas recipe is you can make it any flavor you want. Or roast them plain. They couldn’t be easier to make and they hit the spot when you need something crunchy.
The best part is they are good for you! Chickpeas (also known as garbanzo beans used to make hummus) are high in fiber and protein rich but they also contain important nutrients like folate, manganese, and iron. Any snack high in protein and fiber is going to leave you satisfied.
Roasted Chickpeas Recipe Ingredients
- 2 Cans of Garbanzo Beans – That may seem like a lot, but they shrink down some during the baking process. You could soak dried chickpeas, which is very similar to this How to Soak Beans tutorial.
- Olive Oil
- Seasonings – I used garlic powder, sea salt and a little shake of Tajin, a chili lime seasoning. (affiliate link)
How to Make Roasted Chickpeas
- Open and drain your cans of chickpeas. You’ll want to spread them out to dry. I spread them out on paper towels and then patted the tops with another.
- Once they are pretty dry, place all the chickpeas into a large gallon size ziplock bag.
- Drizzle a couple of tablespoons of olive oil into the bag. Seal the ziplock and gently move around until well coated.
- Line a baking sheet with parchment paper and spread the chickpeas onto the pan.
- Sprinkle with your seasonings. I used sea salt, garlic powder, and a chili lime blend.
- Place in a preheated oven at 400 degrees for 25-30 min. Check on them every 10 minutes and give the pan a little shake to allow the chickpeas to move around.
- I like to eat them right away, but if I do have leftovers, I store them in an airtight container.
When I finally took them out of the oven, I took a couple to test, just to make sure they were crunchy.
They cool off pretty quickly, so scoop them up into a small dish and enjoy!
Roasted chickpeas are a pretty quick snack, that you can be creative with your flavoring. If you like sweet, maybe try tossing with a little maple syrup. Or combine the sweet and salty with maple syrup and sea salt. If you like spicy, try my homemade Carribean Rub. Or maybe you like more of a BBQ flavor? Try my homemade steak seasoning.
Don’t be afraid to experiment!
- 2 regular cans of chickpeas
- Drizzle of Olive oil
- Sea Salt
- Garlic Powder
- Tajin Chili Lime seasoning
- Preheat your oven to 400 degrees.
- Rinse and drain cans of chickpeas.
- Lay beans out on paper towels to dry. Pat the tops with another paper towel.
- After drying, place into a gallon size zip lock bag or a medium bowl and drizzle with olive oil.
- Mix to coat chickpeas.
- Line your baking pan with parchment paper.
- Spread out the chickpeas onto the parchment paper.
- Sprinkle with seasonings.
- Bake for about 30 mins, checking every 10 min. I like to move them around a little so they aren't burned on one side.
I used canned, but you can always soak them ahead of time.