Crunchy roasted chickpeas are one of my fave snacks of all time.
- full of fiber
Roasted chickpeas are much more nutritious than pretzels and chips. They’re also cheaper and super easy to make, too. ?? I shared my roasted chickpea recipe on Instagram and everyone loved it so I wanted to share it with you, too.
Roasted Chickpea Recipe
- 2 cans of organic chickpeas (aka garbanzo beans)
- 2 tbsp olive oil
- seasonings of choice (keep reading for suggested spices)
- 2 tsp of sea salt
Preheat your oven to 400. Drain and rinse 2 cans of (organic) chickpeas (aka garbanzo beans) and pat dry.
Place the chickpeas in a large bowl and toss with 2 tbsp of olive oil and spices of your choice until they’re evenly coated.
I like using cumin and cayenne to taste. You could also use garlic powder, ? taco or fajita seasoning.
Salt is a MUST for dehydrating the beans so they’ll crunch. ?? I use about 1/2 tsp of salt and they’re perfect.
Then spread the chickpeas in an even layer on a baking sheet and bake at 400 until they’re crispy… which takes about 30 to 45+ minutes.
I always do a ‘taste’ test at the 30-minute mark to gauge the crunch level. The chickpeas should crunch, not feel waxy or soft.
Depending on the crunch level, I let em bake a bit longer. If your chickpeas don’t feel crunchy after 30 minutes, you can bump up the temperature to 425 and watch them.
When they’re just about ready they should split a little bit, like this…
When they’re done, remove from the oven and enjoy immediately.
These lil babies are perfect for football game snacking, smuggling into movie theaters, ? and for road trips/plane rides. ??
Leave me a comment and let me know how your roasted chickpeas turned out.
If you post yours on Instagram tag me @christina_carlyle so I can see. ??
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Pin this recipe so you’ll have it forever.