We try a lot of new dishes around here and it is hard to find recipes worthy of top honors amongst all of us- or as we call them, signature dishes. I’d been seeing roasted chickpeas all over blogs and recipes sites, and LOVE my easy crockpot hummus. So, it only made sense to go ahead and give roasting chickpeas a try.
Mix up some chick peas, a bit of olive oil and some spices and spread them on a baking sheet. Bake, stir and bake some more and that is it. These are so easy that it is almost surprising how good they are.
Upon taking them out of the oven my 7 year old eyed them rather skeptically and inquired as to what they were. When I told him roasted chickpeas he still seemed suspicious. But upon trying them he totally switched modes, insert rock out hand motions and air guitar complete with approving head nodding. No, it wasn’t me :) My little guy LOVED these! He couldn’t wait to have more, and then some more after that. It is so nice to make a snack that is healthy AND everyone loves it! These are a hit with the whole family and were practically consumed before I could even snap a picture. Next in the works is creating a recipe for chile limon flavored chickpeas for hubby.
Have you made roasted chickpeas yet? I’m probably the very last one, just like with my venture into making kale chips and explaining cow chips simultaneously. But, that’s a-ok with me :)
Ingredients
- 1 can chick peas (aka garbanzo beans) that's about 1 2/3 cups
- 1 1/2 tablespoons extra virgin olive oil
- 1/2 teaspoon real salt
- 1/2 teaspoon paprika
- dash of cayenne
- 1/4 teaspoon cumin
- 1/2 teaspoon garlic powder
Instructions
- Preheat oven to 400.
- Mix all ingredients in a bowl and stir until well coated.
- Spread chickpeas on a baking pan and bake at 400 for about 20 minutes. Stir and continue baking for another 10-15 minutes, or until chickpeas are crispy.
I’ve always wanted to try these… they look great!
You should really try it. I kept putting it off and was surprised at how absolutely delicious they are!
Looks delicious; will have to try. I adore chick peas!
Thanks, Kim. We loved them and I need to make another batch :)
This is going to sound stupid, but do you drain the can of chickpeas? I would assume so?
Can’t wait to try them! I have all this in my house right now!
Absolutely! I need to go back and clarify that in the post. They need to be drained well so they are pretty much dry. Thanks for bringing that to my attention!
I too have seen them all over the place and still have yet to try them. I love, love, love garbanzo beans in all different ways, so I need to FINALLY try the roasting method. I’m pinning yours.
Try them! Roasted chickpeas are so yummy :)
I love everything when its roasted. I’ve never tried chick peas but I love that ideas you they turn crispy – thanks for a great idea.
You’re very welcome, Judee. Roasting is a great way of cooking, isn’t it? :)
My sister makes these, but I haven’t gotten around to it yet. I need to! My little one loves chick peas straight out of the can, so I bet she’d LOVE these!
I followed you from the Teach Me Tuesday’s linky party. Here is my post: http://likemamalikedaughter.blogspot.com/2012/04/how-to-tuesday-raw-energy-balls.html
I bet she would, Hannah! You might also like to check out my recipe for slow cooker hummus made with chick peas :)
Roasted chickpeas DO rock! They are totally addictive – you can’t eat just one! I love the spices you used.
Thanks, Reeni! I was surprised how yummy they are :)
Yum! I need to try the seasonings on mine. We usually make them plain and they are delicious that way too. I pinned your recipe so I can try it later. Thanks and have a great day.
You’re very welcome, Heather. I think the seasonings do give a little something extra :)
Wow, these look fantastic! Can’t wait to try them. Pinning!
So glad I saw your link-up at Beyond the Peel!
Jenn/Rook No. 17
Thanks, Jenn!
I have had some roasted chick peas from Middle East Store and they were wonderful. I can’t wait to try this and I have all the ingredients. Thanks for this recipe.
You’re welcome, Cara. They are so easy and delicious.
Katie, Katie Katie, You have outdone yourself with these :) Just made them, they are wonderful! They would taste amazing on a salad to add some crunch. Gonna have to share this recipe for sure!!
Aww, thanks, Halle. I’m so glad you guys enjoyed them. I will have to try them on my salad. Thats a great idea!
Well, you have ME convinced! Pinning these to give a try, how could i not with so few ingredients, and so much health!? thanks for sharing katie!
My pleasure, Tessa. Hope you enjoy them :)
I am going to try your recipe but I will soak and sprout the chick peas and then use my dehydrator. Hope it works b/c this recipe looks awesome and I really want to try these!!
Peace and Raw Health,
Elizabeth
I don’t see what that wouldn’t work, Elizabeth. Please come and let us know how it went so that others who are on a raw diet might know how to do it as well, if you don’t mind :)
Hi Katie,
This recipe looks so good! I was very impressed and will be featuring it on the Homestead Barn Hop this week! (And making these on Monday!) What a great snack for my gluten intolerant daughter! Thanks for sharing it!
Question: have you ever made this snack from dried chick peas that you cooked yourself? I have both canned and dried, but I’d like to eventually make most things from dried.
Thanks, Amy. I actually made this using dried beans that I had cooked in my slow cooker. I make dry beans in my crock pot 99% of the time and then measure them out into “can sized” portions and freeze. So, this recipe will work perfectly with beans you’ve cooked yourself. Just make sure to drain them well and don’t let them get mushy when you’re cooking the dried chickpeas.
Thanks so much for featuring my little recipe and have a good one :)
Katie
I saw this post on homesteadrevival last week and cooked up a batch on the weekend. I used dried organic chick peas that I soaked overnight, cooked for the day in the slow cooker and then roasted one batch up. They are fantastic! Next time I am going to add more spices but this is a great recipe! So glad I found you!
So glad to hear that you enjoyed them, Sandra! Thanks for letting me know :)
I discovered this post a while back when I was looking for healthy snacks – I liked the look of this recipe, but could have never imagined these to taste sooo fabulous. Loved these so much I posted them on my own blog. Thank you so much for sharing!
http://afracooking.wordpress.com/2012/06/06/chickpea-nibbles-roasted/
So glad you enjoyed them! Have a good one!
Just sharing that I have tried these with canned chick peas and enjoyed them however, I just did them with dried chick peas – yes a little more labor intensive with soaking them and then cooking them BUT the flavor difference is incredible and the volume of peas you get out of it makes the extra steps worth it. With the newest batch I’m going to try part of them savory and the other sweet – a little cinnamon and sugar never hurt anyone……right?
I also made the recipe with dried chickpeas and have not tried it with the canned beans as we always use dried beans around here :) Glad you enjoyed it and a sweet and savory combo sounds great!
I love the idea of the end product and can’t wait to try this. I’m a little confused, however, on whether or not I can use canned chickpeas or need to use dried. I may be missing something but the comments above seem contradictory. Please help a brother out.
You can use either. If you use canned, just drain the liquid off of them and let them drip dry. If you use dried, you’ll need to cook them first and let them cool (follow the instructions on the package). Hope that helps.
I’m about to go try these right now–they look delicious! Thanks for the recipe :)
You’re welcome. Hope you all enjoy them!
You use canned chick peas or cook dried chick peas according to package directions and use those. Hope that helps!
These sound great and I look forward to trying them. Two questions: how do you cook dried beans in the crockpot and do you know the nutritional value for this recipe?
I do not know the nutritional value. I don’t count calories/fat and just try to make all my choices healthy, whole foods. To cook beans in the crock pot simply rinse the beans and soak them in water overnight. In the morning add the beans and enough water to cover them by several inches in the crock and cook on high for about 4-5 hours, or until they reach your desired tenderness. You can then drain them and use them as you would use beans from a can. I like to make a big batch and freeze the extras.
I tried these this afternoon. They tasted great, but I’m not sure I got the texture right. Are they supposed to be crunchy because my were firm, but no crunch.
They are kind of crunchy. You may want to bake just a bit longer, Katrina.
I tried to make these but they didn’t come out very good. They didn’t seem to get crispy so I left them in longer but they ended up burning. I used dried chickpeas so I don’t know if maybe I didn’t cook them long enough and that was part of the problem? Do you have any tips? This seems like it should be so simple…
Hmmm. Does your oven run hot? You may want to try cooking them at a bit lower temp so they can get crispy without burning.
Yes, maybe a little hot. But I think I did not cook the raw chickpeas long enough. I am not sure how to tell when they are done :( I am going to try again by cooking my raw chickpeas longer and then longer in the oven on lower temp. We’ll see.
Joel, I usually try to smash one with the back of a fork or taste it to see if they are done. Hope that the new method works for you. Maybe you’d want to try making the recipe with chickpeas from the can first and get it to turn out and then move on to prepping your own. Just wanted to throw that out as an idea. Have a blessed day!
These are DELICIOUS!! Also, if you used canned chick peas (they work great) the nutritional value is on the can. I count calories and carbs. I like these because I can eat these instead of popcorn. Also, they are great if you have high cholesterol. Thanks so much for the recipe.
You’re welcome, Laura. Glad you enjoyed the roasted chickpeas :)
I couldn’t wait to try these, so today I got two cans of chick peas from the pantry and rinsed them with cold water. I wasn’t prepared for how long it took me to pull the skins off each chick pea… individually… I was still excited. I followed the recipe exactly (doubled it for two cans of chickpeas). Roasted them for 20 minutes, stirred, another fifteen minutes and took them out of the oven. Honestly, it was not worth all of the work it took. I found them to be bland and not satisfying. Knowing they are good for me I soldiered on and ate about a dozen. I shared with family members who also didn’t find them tasty. It was a disappointment.
She never said to pull the skins off of the chickpeas. You could always increase the spices. There are lots of ways to season chickpeas. Everyone has different tastes. You could even add extra seasoning after roasting. The basic concept hear is turning chickpeas into an easy, healthy snack food by roasting them.
These are delicious! I’m just wondering how you store them? Mine were crispy and crunchy when I first pulled them out of the oven but then I put them in an airtight Tupperware container and the next day they had softened and lost their crunch. Any ideas? Thanks!
Unfortunately they do not retain their crunch as much after storage. We usually eat them immediately, but if you are going to store them make sure to cool completely and store in an airtight container on the counter.
Hope you can find this product locally – for adding a chile limon flavoring. I get at Hispanic grocers. The brand I have now is Tajin Classico Seasoning. Another has a name something like Chilito. Ingredients are chile pepper, salt and dehydrated lime juice. Neighbors from Mexico introduced me to this, served a slice of watermelon with a sprinkle of this. I use it a zillion ways to pep up dishes. Comes in a clear plastic shaker bottle about 5 1/2″ tall. Once you get some you’ll never be without it, I’ll bet. Can be found online, but I’m lucky to have FIVE Hispanic groceries within a short distance from home.
Rosie, Sugar Hill, GA
Rosie, thanks for the heads up on it. I am going to have to try to find that because my husband would LOVE it. I can think of a bunch of ways we’d use it. Have a blessed day!
Katie
Katie, if you can’t find it, I’ll mail you some. Just let me know. So glad I have Hispanic groceries near me. This week limons were 10/$1. And the meats are incredibly fresh. I feel so blessed.
Rosie
Chili lime? That sounds amazing. What other kinds of flavour combinations have you tried for these?
We’ve done a classic version and I want to try a sweet version as well :)
a delicious sweet version is with cinnamon and sugar
absolutely delicious!! I baked mine a good 1/2 hour…I think the longer the better. Such good flavor!! LOVE!!
Awesome :) That’s great, Lauren!
I tried soaking dried chick peas overnight (about 10 hrs) then roasting at 425 for 40″ (stirring 2x). We liked the texture and I didn’t have to take the middle step of cooking them.
Interesting, Bonnie. We’ll have to try that if we’re pinched on time someday. Thanks for the tip.
Wow! These are amazing. Never tried Chickpeas before, assumed that they weren’t very tasty, but these! These are delicious!
Have you tried hummus? You must try it if you haven’t it is SO delicious :)
Hi, I just found your wonderful site when searching for roasted chickpeas. This was my first time ever making it. They just came out of the oven and they are delicious! Thanks for sharing!
You’re very welcome, Angie. Glad to hear that you enjoyed them! Have a great day!
Hey great recipe! Question: do the chickpeas stay crunchy after a while? I’ve tried various recipes for roasted chickpeas and they tend to not stay crispy. Also does the material that you are using to roast them on matter (metal vs porcelain)? Thanks!
They really don’t store very well and are best eaten the same day they are made.
Just made roasted chickpeas with curry seasoning (an amazing blend my husband brought me from Thailand). They are fabulous, I have a feeling I’m going to be making a lot of these.
Oh, and Cholula makes a chili lime seasoning, I’ve got a bottle of it in my pantry. Going to probably try that flavor next time.
Awesome, Kelli. Always glad to get feedback. Have a good one!
Trying these tonight for my son and his friends to eat by the fire with some warm apple cider. They’re smelling good in the oven!
Hope they enjoyed them :)
thanks for the recipe. I just made these ( I made a lot) and now I am wondering how to store them. Should I put them in a zip lock bag and in the pantry or in the fridge??
thanks again
There is not a great way to store them long term. I’d keep them at room temp in an airtight container as the fridge would probably encourage soggyness.
Thanks for the easy recipe. I was looking for some vegetarian snack ideas and found this page. I ran out and bought a few cans of chickpeas. My first batch turned out pretty good. They’re cooling off now!
I can see the potential for a whole lot of variety with this.
I appreciate the easy to follow, and simple recipe idea.
Do you have any suggestions for other flavors. Maybe even sweet?
TIA~
Here’s a great post from kitchn about 15 different ways to flavor roasted chickpeas. Hope that helps :)
This is so perfect!!!
Thank you so much. I’m so glad I posted!
ROAST ON!!!
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