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.
Roasted Chickpeas
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.
Spicy Roasted 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.
Roasted Chickpea Salad
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.
Ingredients needed to make Roasted Chickpeas (serves 6)
- 400g tin chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tbsp seasoning blend
How To Make Roast Chickpeas – 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 200C for 30-40 minutes (shaking half way through), until crispy.
Five: Take out of the oven and leave to cool before serving.
Other Snack Recipes To Try:
Kale Crisps
Roasted Red Pepper Hummus
Granola Bars
Cheesy Baked Broccoli Bites
Homemade Garlic Crisps
Some extra tips for these Roast Chickpeas:
- 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.
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DON’T FORGET TO RATE THE RECIPE ↓
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.
Video
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.
Joe says
27th July 2017 at 9:09 amThese look great, I’m sure the garam masala gives them a good kick – will have try these!
Hannah says
29th September 2014 at 9:58 amThese look delicious! I have seen a similar thing done with edamame beans too. These might be my new go to snack!
Dannii says
29th September 2014 at 10:47 amThey are a yummy snack, aren’t they!
Chantelle says
6th March 2014 at 9:09 pmHi, would these would with fry light/ oil spray or does it need to be olive oil?
Dannii says
7th March 2014 at 2:29 pmYes, frylight would work, but it won’t get as crispy.