Description
Make crunchy oven-roasted chickpeas in three distinct flavors: smoky, spicy, and herby. This high-protein snack uses simple pantry spices and is ready fast.
Ingredients
- 3 cans (15 ounces each) chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 1½ teaspoons kosher salt
- For Smoky Chickpeas: 1½ teaspoons smoked paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon cumin
- For Spicy Chickpeas: 1 teaspoon chili powder, 1 teaspoon garlic powder, ½ teaspoon cayenne pepper, ½ teaspoon cumin
- For Herby Chickpeas: 1½ teaspoons dried Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon dried rosemary, crushed, ¼ teaspoon black pepper
Instructions
- Preheat your oven to 400°F. Line three large baking sheets with parchment paper.
- Spread all drained chickpeas on a clean kitchen towel. Pat them completely dry. Remove any loose skins.
- Divide the dried chickpeas evenly among the three prepared baking sheets. Spread them in a single layer with space between them.
- Drizzle 1 tablespoon olive oil and ½ teaspoon salt over the chickpeas on each pan. Toss to coat evenly.
- Roast the chickpeas in the oven for 20 minutes. Shake the pans halfway through.
- While chickpeas roast, prepare your three spice mixtures in separate small bowls by combining the ingredients for each flavor.
- After 20 minutes, remove pans from the oven. Immediately toss each batch with its designated spice mixture while the chickpeas are hot.
- Return all pans to the oven. Roast for an additional 10 to 15 minutes until the chickpeas are golden brown and crispy.
- Turn off the oven. Leave the door slightly ajar. Allow the chickpeas to cool completely in the oven for maximum crispiness.
Notes
- Replace olive oil with avocado oil or melted coconut oil for different flavor profiles.
- Add a drizzle of maple syrup and cinnamon for a sweet version.
- Mix in nutritional yeast with the herby version for a cheesy flavor boost.
- Use curry powder, turmeric, and ginger for an Indian-spiced variation.
- Toss with buffalo sauce before the final roasting for spicy buffalo chickpeas.
- Make sure chickpeas are completely dry before roasting or they will steam instead of crisp.
- Do not overcrowd the baking sheet.
- Store cooled chickpeas in airtight containers at room temperature for up to 3 days.
- Do not refrigerate, as moisture makes them soggy.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Oven Roasting
- Cuisine: American