Roasted Chickpeas with Salt are the perfect crunchy snack (instead of chips) or to top on your salad as croutons.
What are Chickpeas?
Chickpeas (or more commonly known as garbanzo beans) fall into the Mediterranean/Greek food category and have a plethora of health benefits.
The are known for their high protein and fiber content…making them a perfect item to include for a meatless dish. The beneficial vitamins and minerals in chickpeas include potassium, vitamin A, calcium, iron, phosphorus, vitamin C, and several more.
Tips for making the best crunchy and crispy roasted chickpeas:
- You will rinse the chickpeas and drain the very well.
- Spread out on a towel or paper towel and pat dry. A little moisture is OK but you want them for the most part pretty dry!
- Next, remove the skins. This isn’t necessarily mandatory but it makes for an even crispier roasted chickpea!
- Then toss in 1 Tbsp. olive oil and your salt. (Or you can choose to salt after chickpeas are done baking, chefs choice!)
- You’ll bake at 325 degrees F for 45 minutes, giving the chickpeas a shake and stir halfway through.
- Allow the chickpeas to cool and then enjoy as a snack or on top of salads or grain bowls.
- Do not store in a closed container, allow the chickpeas to breathe – this will prevent them from getting mushy or soft. I usually store mine at room temperature.
These Roasted Chickpeas are
- Protein packed
- Plant based
- Great on salads or bowls – so versatile!
- Perfect for a crunchy snack
- Customizable (change up the seasonings!) I love simply salt, but also great with smoked paprika, cinnamon & sugar, ranch seasoning, turmeric and ginger, Everything but the bagel seasoning…the options are endless.
Roasted Chickpeas with Salt
Roasted Chickpeas with Salt – perfect plant based snack or top on salads!
- 1 15oz can chickpeas (or garbanzo beans)
- 1 tablespoon Extra Virgin Olive Oil
- 1/2 tsp. salt
- ½ teaspoon garlic powder optional
- 1/4 teaspoon paprika optional
Preheat the oven to 325 degrees F.
Drain and rinse the chickpeas. Place chickpeas on a towel and let them dry completely. To get a crispier chickpea, remove the skins. Leaving them on is OK though! The key is getting them as dry as possible. In a small bowl, mix chickpeas with salt and extra virgin olive oil. Then, align the chickpeas in a single layer on a baking sheet so they can cook evenly.
Bake for 45 minutes. I turned mine around about half way through and gave them a little shake.
Chickpeas should be golden brown and crunchy when done. When you remove from oven, add any additional spices you like: garlic powder & paprika is my go to. You can also make them “Asian” with a drizzle of sesame oil, soy sauce, ginger, and black pepper!
Have you had roasted chickpeas before? If so, what is your favorite way to enjoy roasted chickpeas?