Crispy Roasted Chickpeas
User Reviews
5
Crispy Roasted Chickpeas
Description
The Crispy Roasted Chickpeas recipe starts by draining, rinsing, and drying canned chickpeas, then tossing them with olive oil, salt, garlic powder, and optionally dried oregano before roasting. Baking begins at 400°F for 20 minutes, followed by checking for any burnt pieces and shaking the pan to promote even cooking. Additional roasting of 10 to 20 minutes achieves the desired crispness, ranging from slightly soft and tender to fully crunchy. The inclusion of dried oregano adds a subtle herbal flavor that complements the garlic and salt seasoning.
This snack is well suited for enjoying fresh after roasting as their texture is best at this stage. The recipe’s flexible cooking time allows for customization according to crispness preference, enabling a softer center or an extra crunchy bite. The simple ingredient list and basic method make it easy to prepare without specialized equipment.
Nutritional information is approximate per half-cup serving, providing insight into reasonable portion sizing. These crunchy chickpeas can be a handy alternative to chips or nuts when you want a savory, lightly spiced treat.
Ingredients
- 1 (15 oz.) can chickpeas , drained and rinsed
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano optional, but highly recommended!, dried
Instructions
- Preheat the oven to 400ºF. Drain and rinse the chickpeas, then pat them dry with a towel. You can remove any loose chickpea skins if you want to, but I personally like to bake those as well. They get super crispy, like chips!
- Add the dry chickpeas to a large rimmed sheet pan, then drizzle with the olive oil, salt, garlic powder, and oregano. Toss well, then spread them out so the beans aren't touching each other as much as possible. Bake at 400ºF for 20 minutes.
- When the timer goes off, check on the roasted chickpeas and remove any small pieces that might be turning dark brown. (The crispy chickpea skins are usually ready after 20 minutes.) Shake the pan to help promote even cooking, then bake for another 10 to 20 minutes, until the chickpeas are as crispy as you like. I like them after 30 minutes of cooking, so they are still a little soft and tender on the inside, but 40 to 45 minutes of cooking will make them drier and crispier.
- Roasted chickpeas are best served right away, soon after baking. Feel free to sprinkle on additional seasonings, like an extra pinch of salt or oregano, as needed. (I usually add a little extra salt, because some of the seasoning will stick to the pan.) They become softer as they sit out at room temperature, and they develop a chewier texture when you store them in the fridge, but they can most likely be stored for up to a week in an airtight container in the fridge.
Notes
- Drain and rinse chickpeas thoroughly before roasting for best texture.
- Remove loose chickpea skins if you prefer less crisp debris, though baking them can add extra crunch.
- Check halfway through roasting to discard any pieces browning too darkly and ensure even cooking by shaking the pan.
- Adjust roasting time between 30 to 45 minutes to achieve preferred crispness, from slightly tender inside to fully crunchy.
- Serve roasted chickpeas soon after baking to enjoy best texture and flavor.
- Nutritional information is an estimate per 1/2 cup serving and may vary depending on chickpeas and seasoning used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 616mg | 26% |
| Potassium | 124mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 12IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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