When it comes to snacking, I never thought I would dream about beans. To me, beans used to be gloopy, smelly, and gross. Especially when compared to the sweet jelly variety. Can you imagine how happy I was when I first tried savory roasted chickpeas?
Now, I laugh at myself when strolling through the grocery store. When I see a can of beans, all of my favorite recipes flash before my eyes and I start drooling like Homer Simpson. How times change!
Crunch to Your Heart’s Content
If you’re a snack-a-holic like I am, you know how hard it is to find healthy, plant-based snacks. While pre-packaged vegan snacks are super good and easy to grab, I really wanted to find a better option.
Once I realized that chickpeas could be roasted, I was in heaven! All I need to do is add some spices and put them in the oven? Count me in! I hope you’ll love this recipe as much as I do. Cheers for Chickpeas!
What You’ll Need:
- Oven (or toaster oven)
- Baking sheet or pan
- Parchment paper or silicone baking mat
- Colander for draining
Curb your craving for a pre-meal munch with these crunchy chickpeas. A healthy recipe with loads of fiber and satisfaction. Easy to make and insanely addictive for snacking!
- 1 can of garbanzo beans
- ½ tablespoon of vegetable oil (or chickpea water)
- ½ teaspoon of smoked paprika
- ¼ teaspoon of garlic powder
- ¼ teaspoon of cayenne (optional, for a spicy kick)
- salt and pepper to taste
- Preheat your oven to 425 F.
- Drain and rinse your chickpeas, reserving some chickpea water if not using oil.
- In a medium bowl, mix together the drained chickpeas, oil (or water) and spices.
- Cover a baking sheet with parchment paper or a silicone mat.
- Pour your seasoned chickpeas onto the lined baking sheet and make sure they are spread out evenly.
- Place in the oven and bake for about 15 minutes. After that time, use a spoon or spatula to turn over your chickpeas so that they can crisp up on the other side.
- Bake for another 10-15 minutes or until lightly golden brown. Keep an eye on them at this point so that they don’t overbake or burn.
- Take out of the oven and let cool for at least 5-10 minutes before eating.
- The chickpeas will crisp up even more if you let them cool for at least 5 minutes.
- Make sure to turn the chickpeas halfway through baking so that you don’t have overdone and underdone sides.
- If you’re not using oil in this recipe, the chickpeas will become crunchy, but not as crisp as they would be if you used oil. They will still taste delicious.
- Spices can be added or subtracted easily. If you like the flavor of dill or onion powder (or any other spice), add a ¼ teaspoon or more to your liking. If you don’t like the taste of smoked paprika or garlic powder, simply omit. This recipe is really fun to experiment with because some of the most unlikely additions can make these chickpea snacks taste terrific!
- If you are salt sensitive, feel free to use ‘no salt added’ garbanzo beans.
- If using chickpeas made from scratch, no problem! Each can holds approximately 1.5 cups of chickpeas, so you can easily substitute your own.
Keywords: appetizer, chickpeas, crunchy, garbanzo beans, roasted, savory, snack
How to Serve up These Savory Chickpeas
- Substitute for Croutons on Salads – If you’re a crouton-lover, but trying to cut down on the bread, these savory roasted chickpeas will be a game-changer! You’ll get the same crisp and crunch, but with additional healthy fiber and protein.
- Experiment with Spices – The best thing about this recipe is that you can use any spices you like! If you don’t like spicy, go for mellow like dill or a sweet bbq blend. If you have a hankering for an herbal taste, mix up some thyme and rosemary. Raid the spice cabinet and find whatever makes your mouth water. Start with a smaller amount the first time and add more the next time if the flavor isn’t strong enough.
- Pair With Popcorn – Add a little extra satisfaction to your savory snack by mixing roasted chickpeas to a portion of popcorn. One cup chickpeas to two cups popcorn is the perfect amount. Shake on some extra nooch (nutritional yeast) and you’re good to go!
- Sensational on Soup – Soups and stews get a boost of texture and fiber when sprinkled on top. A spoonful of smooth with a bit of bite from the chickpeas is a crazy good combination!
- Awesome Appetizer – In a pinch, these make amazing appetizers. After baking, you can serve these in a super cute way. Place cupcake liners (always good to have some fancy ones on hand) into a clean muffin baking tray and fill each liner with roasted chickpeas. Each person can just grab a liner-full (silicone would work, too!) – no muss, no fuss.
Storing Your Leftover Chickpeas
Any leftover chickpeas can be placed in a covered container in the fridge until the next day. They taste pretty good cold, but if you want to get them warm and crispy again, it’s no problem.
You can always re-heat your chickpeas in the microwave, but they will be soft and maybe a little soggy. Still great on salads, though!
More Tasty Snacks to Try:
Savory Roasted Chickpea Recipe by Gina House and photos by Michelle Cehn, copyright of World of Vegan™, all rights reserved. Please note that this article contains affiliate links which supports our work at World of Vegan.