Crispy BBQ Roasted Chickpeas
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
4 (1/4-cup servings)
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Calories
122 kcal
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Course
Side Dish, Condiments, Snacks
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Cuisine
Vegan
Crispy BBQ Roasted Chickpeas
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Easy to make, crispy chickpeas roasted until golden brown and tossed in smoky BBQ spices! Just 8 ingredients required, naturally vegan, and gluten-free!
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Ingredients
- 1 (15-ounce) can chickpeas (very well drained + thoroughly dried)
- 1 Tbsp avocado or other neutral oil (if avoiding oil, omit and don’t rinse chickpeas — just drain)
- 2 tsp maple syrup
- 1 ½ tsp smoked paprika
- 1 tsp chili powder
- 3/4 tsp garlic powder
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
Instructions
- Preheat oven to 350 degrees F (176 C) and set out a bare (or parchment-lined) baking sheet (or more as needed).
- Drain chickpeas well. If using oil, rinse well with water and thoroughly drain. If omitting oil, simply drain well and skip rinsing with water.
- Once drained well, spread the chickpeas out on a clean, absorbent towel and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off. You can opt to peel all of the chickpeas — which can help for extra crispiness! — or simply remove the skins that come off. Either way, the chickpeas will crisp up. I just found that peeling them does yield slightly crispier chickpeas.
- Transfer the chickpeas to a mixing bowl and top with oil. Mix well to combine. DO NOT add the other seasonings at this point — they can interrupt the crisping process, so wait to add until after baking.
- Bake for 45 minutes or until golden brown and dry/crispy to the touch. We like turning the pan around and shaking the chickpeas around the halfway point for even cooking. Note: Peeled chickpeas cook faster than unpeeled. If omitting oil, they will also cook faster.
- Remove your chickpeas from the oven and prepare your BBQ seasoning. In a medium-size mixing bowl, combine the maple syrup, smoked paprika, chili powder, garlic powder, sea salt, black pepper, and cayenne (optional) until a paste forms.
- Pour in your still-warm chickpeas and toss gently to evenly coat them with the seasoning mixture. Place them back on the cookie sheet to cool fully and so the seasoning can dry/set.
- Enjoy as a protein-rich snack or use atop things like grain bowls, kale salads, or our easy and summery chopped salad! To store, place in a storage container or jar and DO NOT tightly cover. Instead, crack lid so they can “breathe” a bit. This helps them stay crispy longer. These are best the first day, but they will last for 4-5 days at room temperature. Alternatively, seal well and freeze up to 1 month.
Notes
- *Nutrition information is a rough estimate calculated without optional ingredients.*We tested with coconut sugar in place of maple syrup but found it didn’t stick to the chickpeas as well.
Nutrition Information
Show Details
Serving
1quarter-cup serving
Calories
122
(6%)
Carbohydrates
15.9g
(5%)
Protein
4.2g
(8%)
Fat
5.1g
(8%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
1.1g
Monounsaturated Fat
2.7g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
287mg
(12%)
Potassium
91mg
(3%)
Fiber
4g
(16%)
Sugar
4.3g
(9%)
Vitamin A
512IU
(10%)
Vitamin C
0mg
(0%)
Calcium
32.7mg
(3%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 4(1/4-cup servings)
Amount Per Serving
Calories 122 kcal
% Daily Value*
| Serving | 1quarter-cup serving | |
| Calories | 122 | 6% |
| Carbohydrates | 15.9g | 5% |
| Protein | 4.2g | 8% |
| Fat | 5.1g | 8% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 1.1g | 6% |
| Monounsaturated Fat | 2.7g | 14% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 287mg | 12% |
| Potassium | 91mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 4.3g | 9% |
| Vitamin A | 512IU | 10% |
| Vitamin C | 0mg | 0% |
| Calcium | 32.7mg | 3% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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