Crunchy Oven Roasted Chickpeas 4 Ways
Roasted chickpeas (or garbanzo beans) are tasty and healthy. They are high in fiber and protein, which makes them filling and keeps you full longer.
You can snack away on these roasted chickpeas, but they would also be a wonderful addition to salads, pastas, soups, and vegetable bowls! This recipe is also naturally vegan and gluten-free.
Chickpeas take on a wonderful nutty flavour when roasted and it just seems to work well with whatever spice, herb, or sauce that you add.
For this recipe, I'm sharing my current favs using dried spices and a lime.
- Smoked paprika and cumin: smoky with subtle heat
- Cinnamon and sugar: a little sweet with a bit of warmth
- Turmeric and ginger: a warm, spicy bite
- Lime and black pepper: bright, citrus flavour with mild heat
If you want, check out Part Two! Right here: Crunchy Oven-Roasted Chickpeas 4 (More) Ways.
Salt and olive oil on the ends. Starting top left and going clockwise: lime (zest and juice) and cracked black pepper, smoked paprika and cumin, cinnamon and sugar, and turmeric and ginger.
For Scott and me, our favourite is the lime and black pepper followed very closely by the cinnamon and sugar blend. Let me know what flavours you like in the comments!
I hope you enjoy this recipe!
How do you make roasted chickpeas?
Preheat the oven to 400 degrees F. Drain, rinse, and pat dry chickpeas. Remove lose chickpea skins that come off when drying.
On a baking sheet lined with aluminum foil, spread chickpeas in a single layer, then coat with olive oil and salt. Roast for 30 minutes, shaking the sheet in 10 minute intervals.
After roasting for 30 minutes, remove from the oven and coat the chickpeas with seasoning. Place back in the oven for 10 minutes or until crispy. Enjoy!
From top-left and going clockwise: smoked paprika and cumin, lime and black pepper,turmeric and cumin, and cinnamon and sugar.
I hope you try this recipe! If you do, please leave me a rating and comment down below or tag me on any of my social media. I'm @yay_for_food on Instagram. I'll love a picture!
Crunchy Oven Roasted Chickpeas 4 Ways
Roasted chickpeas are healthy, crunchy, addictive, and the flavour combinations are endless! Check out these 4 delicious flavours; you can’t just have one! Vegan and gluten-free too!
Ingredients
- 2 - 19 oz. cans of cooked chickpeas, drained, rinsed, and thoroughly dried
- 1-2 tablespoon olive oil
- ½ teaspoon salt
Plus one of the following dried spices or citrus combos*:
- 2 teaspoon smoked paprika / 1 teaspoon cumin
- 3 teaspoon sugar / 1 teaspoon cinnamon
- 2 teaspoon turmeric / 1 teaspoon ginger
- 1 lime (juice and zest) / 2 teaspoon cracked black pepper
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet (with sides) with parchment paper or aluminum foil.
- Drain, rinse, and pat the chickpeas dry using paper towels or a clean dish towel. Remove chickpea skins that come off when drying (the drier the better).
- Spread the chickpeas in a single layer on the baking sheet and drizzle with the olive oil and salt. Toss gently so that the chickpeas are evenly coated. Roast in the oven for 30 minutes, gently shaking the baking sheet every 10 minutes to move around the chickpeas.
- After 30 minutes, remove from the oven and evenly coat with the seasoning of your choice. Place the coated chickpeas back in the oven for 5-10 more minutes, until crispy. Best served immediately for warm crunchiness.
Notes
- *Adjust quantities according to taste preferences.
- Store at room temperature in a container without a sealed lid/with a loosely covered lid (it helps it stay crispier). Chickpeas lose a little bit of crispness and get a little chewier the next day. They are still delicious and addicting though!
- Nutritional information represents one serving for a total of four servings and excludes seasonings.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 282Total Fat: 9.4gCarbohydrates: 37.8gProtein: 14g
No more store bought roasted chickpeas for me! All I need to decide is whether to go with lime and black pepper or turmeric and ginger (ummm, or maybe paprika and cumin). I guess I'll make them all.
Thanks, Romain! My personal favourite is lime and black pepper! You can really experiment with flavour combos that you like; it all seems to work!
This is the 1st time I’ve made Roasted Chick Peas. My friend told me a long time ago that she loves them. I found your recipe and finally decided to try them. I just made The Cinnamon and Sugar one and the Tumeric and Ginger. A picture to follow.
I'm so glad you decided to give this recipe a try! I hope you liked these roasted chickpeas!
@romain | glebekitchen.com,
Thank you for sharing. I just made them -- great crunchy texture, but I messed up on the spices. Will try the cinnamon and sugar next. I know they'll work for my sweet tooth!
I love chickpeas and if I open a can to use in a recipe, I'll end up eating half the can. I love this recipe post. Definitely going to try these! Thanks so much for sharing.
Thanks, Neena!
I love snacky things and I love that you provide 4 different flavours as well! I think my fave would be cumin paprika since I love the flavour of cumin! I am going to try to make this soon! Beautiful photos! 🙂
Thanks, Joyce!
My family loves roasted, crunchy chick peas. But, I always just do garlic parmesan. Thanks for these new flavor combinations. I especially can't wait to try cinnamon sugar - yummm!
Garlic parmesan roasted chickpeas are so good! Thanks, Alison!
Yum yum! This looks so good! I love chickpeas and the crunchy kind are even more tasty and addicting! Can't wait to try all your different flavor combos! Thanks for sharing.
You're very welcome!
I've been wanting to do something like this for awhile now and just haven't. I'd definitely have to go with the smoked paprika and cumin, I just ordered some hot smoked paprika I think would be amazing on your oven roasted chickpeas! Thanks for the push and a great recipe, I know what I'm cooking tomorrow 😉
Thanks, Erica! I hope you enjoy them!
I have always wanted to make these, thanks so much for posting this! This would make a perfect post-run snack! Now, to decide which flavor combination to use (they all look delicious!)...
YUM! What a fun snack! Hard to pick just one to make!
Thanks, Jamie! Me too! That's why I always seem to end up making more than one flavour! 🙂
Add this combo to your list it rocks!!!
Lime and creole seasoning.
Great combo! I need to try it! Thanks Jeff!
The sentence beginning “Scott and mine’s favourite...” is grammatically incorrect and detracts from your beautiful photos and interesting recipes.
Fair point. I've changed the beginning of the sentence. I'm glad you like the photos.
Wow
@Joy,
Really you care that much about grammar that you cannot make the recipe.Everyone is not perfect. Be kind
Black pepper and lime were delicious! Thank you for the recipe in this weird time of quarantine.
Hi Nick! Thanks for taking the time to leave me a comment! Stay safe!
I am presently cooking dried chickpeas. Should these be cooked and roasted or can you just do these straight from dried ?
Hi Dave! The chickpeas should be cooked before roasting.
I love this recipe!!!
Thank you Jazz! I'm glad you love these roasted chickpeas!
@Marie | Yay! for Food,
Is it necessary to rinse
Hi Kelly! I would advise rinsing (and then drying) the chickpeas so that when you roast them, they will be crunchy.
I finally e your recipe tonight after buying my chick peas a couple of months ago. I made sure they were good and dry and removed all of the loose skins. I put mine in a cast iron frying pan covered with tin foil. Put my peas in and coated them with olive oil and added a little salt. I tried garlic powder and grated Romano cheese on mine. I put them back in my oven for an additional 15 miners, but they were still chewy inside so I put them back in for an additional 15 minutes and they were perfect. Maybe the cast iron was too thick. Will definitely try a baking sheet the next time and there will definitely be a next time! My 17 year old grandson and I LOVE them!!! Thank you for sharing!