Roasted Chickpeas Recipe

roasted chickpeas in a white bowl with a spoon of chickpeas to the side

You're going to love these Crispy Roasted Chickpeas! They're crunchy, salty, and a little bit spicy. Totally vegan and gluten-free, these oven-baked chickpeas make a great snack and they're a perfect topping for salads.

Course Snack

Cuisine American

Keyword Roasted chickpeas

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 259kcal

Author Katie Trant

Ingredients

28 oz chickpeas Approx 2 cans, or 3 cups cooked chickpeas, drained and rinsed
2 tablespoon extra virgin olive oil
½ teaspoon fine grain sea salt
¼ teaspoon freshly ground black pepper
½ teaspoon hot smoked paprika.

US Customary - Metric

Instructions

Pre-heat your oven to 350°F / 180°C.
Drain and rinse your chickpeas. Pat dry, and then gently roll them between two clean kitchen towels to start removing the skins. Remove the remaining skins by pinching each bean between your fingers and sliding the skin off.
28 oz chickpeas
Place the peeled and dried chickpeas into a bowl, and combine with olive oil, salt, and pepper.
2 tablespoon extra virgin olive oil, ½ teaspoon fine grain sea salt, ¼ teaspoon freshly ground black pepper
Spread in a single layer on a baking sheet, using two sheets if necessary to prevent over crowding (crowded beans will steam rather than crisping).
Place into the oven to roast for 30 minutes, shaking the pan every 10-15 minutes to turn the beans.
When the roasted garbanzo beans are golden brown and crispy, remove from the oven and toss with any desired seasonings.
½ teaspoon hot smoked paprika.
Use immediately or store in a container without a lid for one week.

Notes

Nutrition values are an estimate only and are based on six snack-sized portions

Nutrition