Serves 4
128 cal · 62 min
Roasted Chickpeas
Recipe GLPR15ff1c9ef76d4c
Crispy, golden roasted chickpeas make a nutritious and satisfying snack. Coated in oil and your choice of seasonings, they emerge from the oven crunchy on the outside and tender within. Perfect for enjoying straight from the pan or storing for later.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 can (15 ounces) low-sodium chickpeas (garbanzo beans), drained and rinsed
1 tablespoon canola oil
1/8 teaspoon salt
Spices of your choice, optional (garlic powder, paprika, sage, cumin, or smoked paprika work well)
Directions
Preheat your oven to 400°F (200°C).
Open the can of chickpeas and drain them completely. Rinse thoroughly under cold running water until the water runs clear and no foam remains.
Spread the rinsed chickpeas on a clean kitchen towel and pat them dry completely. Some skins may fall off naturally; gently rub away any loose skins you can easily remove. Do not spend excessive time on this step—the goal is simply to remove excess moisture.
Pour the canola oil into a 9×13-inch baking dish (or use a foil-lined baking sheet).
Add the dried chickpeas to the baking dish along with the salt and any spices you have chosen.
Toss everything together thoroughly, making sure each chickpea is evenly coated with oil and seasonings.
Spread the chickpeas in a single layer in the baking dish.
Roast in the preheated oven for 45 to 60 minutes, stirring or shaking the pan every 15 minutes for even cooking and browning.
The chickpeas are done when they are deep golden brown and crispy throughout. Longer roasting times (up to 60 minutes) will yield extra crunch, but watch carefully toward the end to prevent burning. Remove from the oven when golden and fragrant.
Allow the roasted chickpeas to cool slightly on the baking sheet; they will continue to crisp as they cool. Store in an airtight container for up to 5 days.
