Snacking can definitely be part of a healthy diet, it's just about finding the right things to snack on. These Roasted Chickpeas have plenty of crunch to them, and make a nice alternative to salty nuts or crisps. You can roast them in big batches for a party, or just make enough for a few days and keep in an air-tight container. You can make them any flavour you want too!
Got a few cans of chickpeas in your cupboard and no idea what to do with them? These cheap, protein packed cupboard staple have so many uses and can be turned in to a delicious and versatile snack. Turn them in to a salt, crispy savoury snack with minimal effort.
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Why should you try it?
- A great way to use chickpeas
- Healthy way to snack
- Easy to adapt with many different flavours
- Great source of protein
What you will need
- 400g tin chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tbsp seasoning blend
Step by step
One: Drain and rinse the chickpeas and dry them with a paper towel or dish towel.
Two: Create your spice blend.
Three: Put the drained and rinsed chickpeas in to a large bowl with the oil and seasoning.
Four: Spread out on a baking tray and put in a pre-heated oven at 200°C/400°F/Gas 6 for 30-40 minutes (shaking half way through), until crispy.
Five: Take out of the oven and leave to cool before serving.
Are chickpeas easy to roast?
We are huge fans of chickpeas and have recently been discovering just how versatile they are. Our go-to use for them is usually throwing them in to a curry or stew for a protein boost. But, when you roast them they take on a whole new flavour and texture.
These roasted chickpeas couldn't be easier. You simply toss them with some oil and your favourite seasoning and then roast them for 30-40 minutes until crispy perfection. They might just be my favourite snack at the moment.
How to flavour chickpeas
The best thing about these crispy chickpeas is that you can flavour them any way you like. We went with a spicy cajun blend, but the options are endless.
Got some fajita seasoning left? Use that! Love salt and vinegar crisps? Just roast them in oil and salt and then toss them with malt vinegar when cooked. You could do an Italian version with oregano and parmesan for something cheesy or even a BBQ seasoning. Here is a chance to get really creative.
If you want something sweet, then a honey and cinnamon mix is the way to go. But you will need to stir them more often so that they don't start sticking together. This will make them similar to Leblebi, a popular snack in Afghanistan, Iran, Syria and Turkey.
What else can I do with them?
If you find that you have a lot of these left over (never a problem we have had), and you are bored of snacking on them, then add them to a salad. Not only does it give it a protein boost, but it adds a lovely crunchy texture to salads. A bit like sprinkling seeds on top, but chunkier.
You could also sprinkle them on top of a soup as an alternative to croutons. Definitely a good excuse to make a huge batch of these.
Extra tips
- Make sure the chickpeas are dried after you rinse them, as this will make sure they get nice and crispy.
- For optimal crispiness, eat them fairly soon after they come out of the oven. They won't stay really crispy for long.
- Get creative with the flavouring of this. You can have them spicy, sweet, Italian, Mexican. The options are endless.
- Have loads left over? Don't let them go to waste! Sprinkle them on top of salads or soup for some added crunch and a protein boost.
More chickpea recipes
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Recipe card
Roasted Chickpeas
Ingredients
- 400 g chickpeas drained, rinsed and dried
- 1 tbsp olive oil
- 1 tbsp seasoning blend
Instructions
- Drain and rinse the chickpeas and dry them with a paper towel or dish towel.
- Create your spice blend.
- Put the drained and rinsed chickpeas in to a large bowl with the oil and seasoning.
- Spread out on a baking tray and put in a pre-heated oven at 200C for 30-40 minutes (shaking half way through), until crispy.
- Take out of the oven and leave to cool before serving.
Notes
- Make sure the chickpeas are dried after you rinse them, as this will make sure they get nice and crispy.
- For optimal crispiness, eat them fairly soon after they come out of the oven. They won't stay really crispy for long.
- Get creative with the flavouring of this. You can have them spicy, sweet, Italian, Mexican. The options are endless.
- Have loads left over? Don't let them go to waste! Sprinkle them on top of salads or soup for some added crunch and a protein boost.
marie johson
Roasted chickpeas are a great protein-packed snack. Thanks for sharing. :)
Joe
These look great, I'm sure the garam masala gives them a good kick - will have try these!
Hannah
These look delicious! I have seen a similar thing done with edamame beans too. These might be my new go to snack!
Dannii
They are a yummy snack, aren't they!
Chantelle
Hi, would these would with fry light/ oil spray or does it need to be olive oil?
Dannii
Yes, frylight would work, but it won't get as crispy.