Oven Roasted Chickpeas
Oven roasted chickpeas make a great vegan, gluten-free bar snack (or snack snack) that just seems like fun, delicious food. Here's how to make them in a variety of fabulous flavors.
Calories: 88kcal
Ingredients
- 3 cups cooked chickpeas from two 15-ounce / 425-gram cans
- 2 tablespoons (30 ml) olive oil
- ½ teaspoon fine sea salt
- See notes below for additional seasoning recommendations
Instructions
- Preheat oven to 400°F with a rack in the center.
- Pour chickpeas into a colander, discarding liquid, and rinse thoroughly. Shake off any excess moisture.
- Arrange chickpeas in a single layer between clean kitchen towels or multiple layers of paper towels. Gently press and roll them around to dry thoroughly and loosen some of the skins. Remove and discard any loose skins that result from this process, but definitely don't worry about getting rid of them all.
- Line a rimmed baking sheet with parchment or a silpat, and spread chickpeas evenly over the surface.
- Roast for five minutes.
- Remove baking sheet from the oven and toss the chickpeas thoroughly with the oil and salt.
- Roast for about 40 minutes more, depending on size. Pull the batch out of the oven, remove a few beans from the baking sheet, and let cool to test for crunch. See note 2 below for more information.
- Toss with additional seasonings and serve.
Notes
- You can make this recipe with canned chickpeas or ones you've cooked yourself. Although most chickpeas sold in the U.S. are of the same variety, they vary pretty substantially in size. Canned chickpeas also vary a lot in moisture content by brand. You may have to experiment a bit with cooking time to find the sweet spot for your type.
- You can decide on your preferred level of crunch, keeping in mind that beans will continue to crisp up a bit as they cool completely. You may prefer them crisped all the way through, or you may prefer a slight give in the very center of at least some of the beans. Just keep in mind that only fully crisped beans will stay crunchy for multiple days. Softer beans need to be consumed within about 24 hours or stored in the fridge to add to salads.
- If you've cooked them until they're crunchy throughout, oven roasted chickpeas will keep well in an airtight container at room temperature for a week.
Additional recommended seasonings
Toss with beans immediately after roasting:- Ranch: 2 tablespoons packaged or homemade ranch seasoning
- Smoky garlic: ½ teaspoon smoked paprika + ½ teaspoon sweet paprika + ½ teaspoon garlic powder
- BBQ: 2 tablespoons rib rub
- Cinnamon sugar: 2 tablespoons granulated sugar + 2 teaspoons ground cinnamon
- Soy and lime: 2 tablespoons soy sauce + 2 tablespoons freshly squeezed lime juice + zest of 1 lime after roasting
- Salt & vinegar: Place the drained chickpeas in a pot along with 3 cups distilled white vinegar. Bring to a boil, then turn off the heat and let sit for 30 minutes. Drain and proceed as directed with the recipe, using 1 teaspoon fine sea salt.
Nutrition
Serving: 1 | Calories: 88kcal | Carbohydrates: 11g | Protein: 4g | Fat: 3g | Polyunsaturated Fat: 3g | Sodium: 123mg | Fiber: 3g | Sugar: 2g