Light, crispy, and packed with flavor, Roasted Chickpeas are the ultimate homemade snack that’s easy to make and endlessly customizable.
If you’ve ever found yourself elbow-deep in a bag of chips wondering where all your willpower went, you’re not alone. I’ve been there, and too many times to count. That’s why I started making roasted chickpeas. They hit that same crunchy, salty spot but without the mystery ingredients and added fat. Plus, you get to flavor them exactly how you like. I’ve made versions with smoked paprika, spicy chili powder, and a za’atar blend (a Middle Eastern spice mix made from thyme, oregano, sumac, and sesame seeds) for a fragrant, tangy twist. You can try classic flavors like garlic powder and black pepper, cayenne, or even sweet cinnamon and maple syrup for a unique flavor. These roasted chickpeas have become my go-to for snacking without the post-snack guilt trip.
Are These Roasted Chickpeas Healthy?
Chickpeas are a solid snack choice because they’re naturally packed with protein and fiber, making them a favorite among vegetarians and vegans. They also contain a mix of vitamins and minerals that support overall nutrition. Roasting them at home means you control the ingredients—no unnecessary additives, just a simple, crunchy snack that fits your taste.
The Secret To Perfectly Crunchy Chickpeas
The key to achieving that addictive crunch is drying the chickpeas really well before roasting. Any leftover moisture will steam them, preventing them from crisping up. After rinsing the chickpeas and draining well in a colander, spread them on a towel and pat them completely dry before tossing them in oil and salt. Don’t overcrowd the pan, either. Giving the chickpeas space lets them crisp up evenly rather than turning soggy. You can also try increasing the baking time or raising the oven temperature slightly if they’re not crisping up to your liking.
How Do I Store Leftovers?
Once roasted, let the chickpeas cool completely before transferring them to an airtight container. They’ll stay crisp for up to 1 week at room temperature in a cool, dry place. If they start to lose their crunch, a quick re-toast in the oven at 350°F for a few minutes will bring them back to life. Freezing isn’t recommended since the texture won’t hold up well after thawing.
Serving Suggestions
Roasted chickpeas aren’t just for snacking. Try sprinkling them on top of an Antipasto Salad, a Chopped Greek Salad, or this simple, crunchy Kale Salad. They’re delicious atop a warm bowl of fresh Asparagus Soup or this Carrot-Ginger Soup. And they make a great addition to a snack table, served alongside some spicy Jalapeño Poppers, Bacon-Wrapped Chicken Bites, and these Pigs In A Blanket.
Recipe
Ingredients
- 2 cups chickpeas cooked and drained
- 3 tablespoons olive oil
- 1 teaspoon salt
- 2 teaspoons curry spice
Instructions
- Preheat the oven to 400°F.
- Line a baking sheet with parchment paper. Pour the chickpeas onto the paper and drizzle with the olive oil.
- Sprinkle with salt, and use your hands to mix well, making sure the chickpeas are coated with the oil and salt.
- Roast for 20-30 minutes, shaking the pan every 10 minutes to ensure even roasting.
- After the chickpeas are roasted, toss with the curry spice and serve.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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