Roast Chickpeas
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
8 servings (1/2 cup each)
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Calories
132 kcal
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Course
Appetizer
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Cuisine
Mediterranean, Middle Eastern
Roast Chickpeas
Description
Roast Chickpeas starts with canned chickpeas drained, rinsed, and vigorously dried to shed loose skins and excess moisture, which helps achieve a crunchy texture. Coated with olive oil, salt, and the chosen spices or herbs, the chickpeas are spread evenly on a baking sheet and roasted at a high temperature until golden and crisp. Stirring intermittently encourages even browning and prevents burning. The exterior crisps nicely while the interior remains somewhat soft and chewy, lending a satisfying mouthfeel.
The recipe suggests a range of common seasonings including garlic powder, onion powder, paprika, chili powder, and cayenne pepper, which can be mixed according to taste. Fresh herbs should be added after roasting to preserve their flavor and prevent scorching. The roasted chickpeas can be eaten warm or cooled and stored as a snack or salad topping.
Yielding about four cups, this recipe provides approximately eight half-cup servings. Storing them in an airtight container with a paper towel helps keep the chickpeas dry and crisp for up to two weeks.
Use a clean kitchen towel to thoroughly dry chickpeas before roasting to improve crispiness.Combine dry spices before roasting; add fresh herbs after roasting to avoid burning.This recipe yields about 4 cups, serving roughly 8 portions of 1/2 cup each.Store roasted chickpeas in an airtight container with a paper towel to maintain crispness for up to 2 weeks.
Ingredients
- 2 (15 ounce) cans chickpeas drained and rinsed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 2 to 4 teaspoons Spices or finely chopped herbs (see note 1)
Instructions
- Adjust an oven rack to the middle position and preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
- Pour the chickpeas on a clean, dry kitchen towel. Rub vigorously until dried and the paper skins start to fall off (It is not required to remove all skins, but roasted chickpeas taste better if you do).
- Transfer chickpeas to a medium bowl. Add olive oil, salt, and spices and toss to coat. Pour on to prepared baking sheet.
- Bake until the chickpeas are golden brown and crispy, dry on the outside but soft on the inside, about 20 to 30 minutes. Stir or shake the baking sheet every 10 minutes.
- Serve warm or cool completely before storing in an air-tight container. Once cooled, the chickpeas will go from crispy to chewy, but they will still be deliciously addictive!
Notes
- Use a clean kitchen towel to thoroughly dry chickpeas before roasting to improve crispiness.
- Combine dry spices before roasting; add fresh herbs after roasting to avoid burning.
- This recipe yields about 4 cups, serving roughly 8 portions of 1/2 cup each.
- Store roasted chickpeas in an airtight container with a paper towel to maintain crispness for up to 2 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (1/2 cup each)
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Serving | 1serving (1/2 cup) | |
| Calories | 132kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 461mg | 19% |
| Potassium | 166mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 0.04g | 0% |
| Vitamin A | 18IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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