Roasted Chickpeas
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Roasted chickpeas are the ultimate snack! This oven-roasted chickpea recipe is easy to make and delicious.
I first came across these in Israel. We went to a bar in a small village and ordered beer. It came with a side of roasted chickpeas, overly seasoned, flavorful, and delicious!
That was years ago and since then I make these regularly. Especially since the kids grew up a bit and could handle spices… It is a way for me to make a delicious yet healthy snack for them.
Roasted Chickpeas…
One of the things that I like most about these roasted chickpeas is that I can make them a bit different each time. It’s very easy to change the seasonings and it makes them interesting. And, I can use them in a few different ways to add a ton of flavor to other dishes (ideas below).
Ingredients…
- Chickpeas
- Olive oil
- Black pepper
- Salt
- Paprika
- Garlic powder
- Cumin
Kitchen Tools…
How to Roast Chickpeas…
Step one – prep the chickpeas. Add the chickpeas to a strainer and wash them well under cool water. Line a baking sheet with parchment paper and place a paper towel on top of that. Add the chickpeas and pat them dry with the paper towel. Roll them this way and that and try to get as much moisture as you can. We want them as dry as possible. Remove the paper towel so the chickpeas are left on the parchment paper.
Step two – add olive oil. Drizzle the olive oil on the chickpeas.
Step three – season. Add the seasonings and then use a spatula to move the chickpeas around to coat them with the olive oil and the seasonings. Lastly, spread them in one layer on the baking sheet.
Step four – roast. Preheat the oven to 415 degrees F and place the chickpeas in the oven. Roast for 15 minutes. Take the pan out and use the spatula to move the chickpeas around then set them back in one layer again. Place the pan in the oven for an additional 5-7 minutes. Take it out again and use the spatula to move the chickpeas around before setting them in one layer again and returning them to the oven for an additional 5-7 minutes.
Keep doing this, mixing, setting in one layer, and roasting for an additional 5-7 minutes a few times until the peas are crispy on the outside and soft on the inside. I usually put them back in the oven for 5-7 minutes 3-5 times after the initial 15 minutes of roasting.
Once the chickpeas are done, remove the pan from the oven and place it on the counter to cool for 10 to 15 minutes before serving.
How to Serve Roasted Chickpeas…
- As a snack – I usually make these as a healthy snack. Once they are cool, it takes them about five minutes to disappear!
- On a salad – these roasted chickpeas add so much flavor to any salad. Just top your salad with them.
- As a side dish – they make a delicious and filling side dish. I like serving them next to a fish dish or next to chicken.
- As croutons – add these to soups like this pumpkin soup, purple sweet potato soup, or yellow split pea soup.
How to Store Roasted Chickpeas…
If we happen to have leftovers, I usually place them in an air-tight container and place them in the fridge. They are fine to serve cold right from the fridge and they will last a few days.
Kitchen Notes…
- Seasonings – there are so many variations of seasoning that you can try! Make these chickpeas spicy by adding cayenne pepper or hot paprika. Try onion powder, rosemary powder, or thyme powder. Add turmeric or sumac. There are so many ways to season these and you can make them a bit different each time.
- Skin – you might see in some recipes that it is suggested to remove the skin of the chickpeas. First, it’s a lot of work, and second, I think that it isn’t necessary. In fact, I think that the skin gets crispy and makes these even more delicious.
- Oils – I use olive oil by the gallon in my kitchen and I have never tried making these with other oils but you can try. I think that sunflower oil might work… I won’t use butter tho.
- Leaving them soft – if you find that you like them better soft and not so crispy simply adjust the roasting time.
These roasted chickpeas are simply the ultimate snack! They are healthy, delicious, and easy to make. They can be served in many ways and add so much flavor to many dishes. I hope that you’ll give them a try!
More Vegetarian Recipes…
- Vegetarian Stuffed Grape Leaves
- Tomato Garlic Confit
- How to Make Red Pepper Paste
- Israeli Eggplant Salad
- Roasted Garlic Scapes
- Cooked Fennel with Garlic and Lemon
Roasted Chickpeas
Delicious, crispy, heavily seasoned chickpeas. A healthy snack that is very easy to make.
Ingredients
- 3 15.5 oz cans of chickpeas
- 4 tablespoons of olive oil
Seasonings:
- 2 teaspoons of black pepper
- 4 teaspoons of paprika
- 4 teaspoons of garlic powder
- 3 teaspoons of cumin
- 2 teaspoons of salt
Instructions
- Add the chickpeas to a strainer and wash them well under cool water. Line a baking sheet with parchment paper and place a paper towel on top of that. Add the chickpeas and pat them dry with the paper towel. Roll them this way and that and try to get as much moisture as you can. We want them as dry as possible. Remove the paper towel so the chickpeas are left on the parchment paper.
- Drizzle the olive oil on the chickpeas.
- Add the seasonings and then use a spatula to move the chickpeas around to coat them with the olive oil and the seasonings. Lastly, spread them in one layer on the baking sheet.
- Preheat the oven to 415 degrees F and place the chickpeas in the oven. Roast for 15 minutes. Take the pan out and use the spatula to move the chickpeas around then set them back in one layer again. Place the pan in the oven for an additional 5-7 minutes. Take it out again and use the spatula to move the chickpeas around before setting them in one layer again.
Keep doing this, mixing, setting in one layer, and roasting for an additional 5-7 minutes a few times until the peas are crispy and dry. I usually put them back in the oven for 5-7 minutes 3-5 times after the initial 15 minutes of roasting.
Once the chickpeas are done, remove the pan from the oven and place it on the counter to cool for 10 to 15 minutes before serving.
Notes
- Seasonings – there are so many variations of seasoning that you can try! Make these chickpeas spicy by adding cayenne pepper or hot paprika. Try onion powder, rosemary powder, or thyme powder. Add turmeric or sumac. There are so many ways to season these and you can make them a bit different each time.
- Skin – you might see in some recipes that it is suggested to remove the skin of the chickpeas. First, it’s a lot of work, and second, I think that it isn’t necessary. In fact, I think that the skin gets crispy and makes these even more delicious.
- Oils – I use olive oil by the gallon in my kitchen and I have never tried making these with other oils but you can try. I think that sunflower oil might work… I won’t use butter tho.
- Leaving them soft – if you find that you like them better soft and not so crispy simply adjust the baking time.
Nutrition Information:
Yield: 5 Serving Size: 1 cupAmount Per Serving: Calories: 288Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 859mgCarbohydrates: 33gFiber: 9gSugar: 5gProtein: 10g
Hi! I’m Lady Lee. I help homesteaders simplify their homesteading journey while still producing a ton of food! I am a single mother of four, I was born in Israel and raised in an agricultural commune called a Kibbutz. Now I homestead in central NC.
