These healthy roasted spiced chickpeas are the perfect crunchy snack by themselves or on a salad for extra crunch and protein. The best part is: you probably have these 4 ingredients in your pantry already!
Whip up a batch of crispy chickpeas anytime you have them leftover...maybe you have extra from your last batch of creamy hummus...or you needed some aquafaba for baking some chocolate chip cookies or a carrot loaf.
Pair these crispy roasted spiced chickpeas with a rainbow salad or this butternut squash couscous salad.
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📋 Ingredients
The best thing about these roasted chickpeas is how few ingredients you need! They might already be in your pantry...
- chickpeas, obviously. Canned works best, and is also the most convenient.
- spice of choice (zataar in this case, see other ideas below)
- grapeseed oil is great for its high smoking point (olive oil works in a pinch)
- salt for seasoning
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
These crispy chickpeas are gluten free, dairy free, vegan, nut free, sugar free and 100% fabulous. Since the ingredient list is so small, I don't recommend making any substitutions.
However, there are TONS of variations...
For a spicy mexican blend, try a pinch of cayenne, paprika and cumin. Leave out the cayenne if you're not a fan of heat.
For something Indian-inspired, try cardamom, coriander, cumin and a hint of curry powder. Leave out the curry powder if you're not a huge fan.
Get creative with your spice cabinet!
🔪 How To Make This Recipe
First, preheat oven to 350 F. Drain and rinse chickpeas. Pat dry with towel, then place into a bowl.
Next, toss with oil and spices until well coated, then pour onto baking sheet lined with parchment or a silicone mat.
Then roast for 20-25 minutes, then remove from oven and let steam escape. Toss gently, and bake for another 20-25 minutes, or until crispy.
Finally, add salt AT THE END before serving, ideally once cool. Salt will pull the water out of the chickpeas if you add it early, making them mushy.
Hint: make sure to let the steam evaporate off the chickpeas for the crispiest bite. If you like them a little softer, don't let the steam evaporate.
👩🍳 Expert Tips
Don't forget to let the chickpeas "breathe' halfway thru roasting to let some of the steam escape.
💭 FAQs
In my experience, roasted chickpeas are best within the first 2-3 days, as long as they're stored in an airtight container.
There's probably too much water. Here's what you can do to make a crispier roasted chickpea:
1. Make sure to dry chickpeas after washing
2. Halfway through roasting, let the steam escape before returning to the oven
3. Salt AT THE END so the chickpeas don't get mushy...salt will make the chickpeas sweat more in the oven.
Store roasted chickpeas in an airtight container on the counter for up to 3 days. Make sure they've completely cooled!
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Healthy Roasted Spiced Chickpeas
Ingredients
- 1 Can Chickpeas 15 oz
- 1 teaspoon Spice of choice total, see notes
- 1-2 tablespoon Grapeseed Oil
- Pinch Salt
Instructions
- Preheat oven to 350 F. Drain and rinse chickpeas. Pat dry with towel, then place into a bowl.
- Toss with oil and spices until well coated, then pour onto lined baking sheet for easy cleanup.
- Roast for 20-25 minutes, remove from oven and let steam escape. Toss gently, then bake for another 20-25 minutes, or until crispy.
- Add salt AT THE END before serving, ideally once cool. Enjoy!
doorhandless says
Wonderful web site Lots of useful info here Im sending it to a few friends ans additionally sharing in delicious And obviously thanks to your effort
Angela Milnes says
Aww thank you so much! Glad you like it.
Angela Milnes says
super crispy, love how easy and versatile they are! made with zataar, and loved it.