Roasted chickpeas? YUM! Flavor this protein- and fiber-packed snack with almost any seasoning!
I've been wanting to roast my own chickpeas for a long time. So recently, I finally decided to take the plunge and do it. It took a few trials to get them perfect: To season before or after roasting? How much oil to use? But I finally got them exactly the way I wanted 'em.
It turns out roasting chickpeas is pretty simple. It just takes a little patience. I got the best results when I dried the chickpeas before putting them in the oven and used minimum oil while roasting. Then, after they were all nice and crunchy, I sprayed them with a little oil and added some seasoning.
You can try so many flavor combos when roasting your own chickpeas. Here are a few of my favorites:
2. Grated Parmesan cheese (if you choose this topping, I recommend coating with spray oil and tossing with the cheese prior to roasting; your roast time may increase by a few minutes)
3. Paprika and cayenne
4. Truffle salt
This snack went pretty quickly in my house. So you may want to make a double batch!
Preheat oven to 425° F. Place paper towels on a nonstick cookie sheet; spread chickpeas on towels, and allow to dry for 1 hour. Remove towels from cookie sheet. Dry sheet, and coat with cooking spray. Spread chickpeas on tray, baking until crunchy, about 40-45 minutes. Toss every 10 minutes. Place roasted chickpeas in a medium bowl. Coat with cooking spray, and toss with your seasoning of choice. Serves 4.
Nutritional information per serving: Cal: 120 Fat: 2.5 g Sat fat: 0 g Pro: 6 g Carbs: 18 g Sugar: 1 g Fiber: 4 g Chol: 0 mg Sod: 25 mg
*Recipe analyzed with Italian seasoning.
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What are your thoughts on this topic? Have you ever made roasted chickpeas? What are your favorite seasonings?
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