Hi everyone, I am back today with a new recipe for Oven Roasted Chickpeas! This recipe is an excellent, healthy snack option and great for on the go. Toasted chickpeas are wonderful to grab by the handfuls or to sprinkle on top of salads for a nutritious crunch. I seasoned my chickpeas with a touch of Cajun spice that is not too spicy, but just the right amount for my family. If you are looking for a different, but balanced snack to munch on then these oven roasted chickpeas are for you.
Oven Roasted Chickpeas Recipe
Start off by giving the chickpeas a good rinse. Shake off the excess water and discard any loose shells. Next, line a small/medium mixing bowl with a few paper towels and pour the chickpeas into the paper lined bowl. Pat the chickpeas with the paper towel until the chickpeas are dry and then remove the paper towels from the bowl. Repeat this step until chickpeas are thoroughly dry.
Add oil and seasoning to the bowl and mix well.
Spread the chickpeas out on a baking sheet and bake at 400 degrees F. for 30-40 minutes, stirring occasionally. If they are not roasted to a crunch or to your liking reduce heat to 250 degrees and roast a bit longer. To avoid scorching keep a close eye on the chickpeas during this point.
- 1 15oz can of garbanzo beans
- 1 TBSP extra virgin olive oil
- 1/4 tsp kosher salt
- 1/8 tsp ground red pepper
- 1/8 tsp ground black pepper
- 1/8 tsp chili powder
- 1/8 tsp garlic powder
- Preheat oven to 400 degrees F.
- In a colander rinse chickpeas well. Shake off the excess water and discard any loose shells.
- Next, line a small/medium mixing bowl with a few paper towels and pour the chickpeas into the paper lined bowl.
- Pat the chickpeas with the paper towel and then remove the paper towels from the bowl. Repeat this step until chickpeas are thoroughly dry.
- Add oil and all seasonings to the bowl and mix well.
- Spread the chickpeas out on a baking sheet and bake for 30-40 minutes, stirring occasionally. If they are not crunchy or roasted to your liking reduce heat to 250 degrees and roast a bit longer (5-10 minutes). To avoid scorching keep a close eye on the chickpeas during this point.
If you enjoyed this healthy recipe, you might be interested in these!
Roasted Red Pepper, Tomatillo and Cilantro Hummus Recipe
Warm Black Bean and Corn Quinoa Salad
Yummy! Can’t wait to try these :)
Thank you, Crystal! Hope you enjoy the recipe :)
Happy Valley Chow says
Those look absolutely delicious! Fantastic recipe :)
Happy Valley Chow
Thanks, Happy Valley Chow!
I made roasted chick peas a long time ago and then forgot about them. I definitely need to make some soon, they really are a great crunchy snack. My husband will love them, he is always looking for crunchy snacks and healthy is even better (he is trying to loose weight and train for a triathlon!)
I haven’t made these in awhile and with spring/summer right around the corner I need to lay off all those sweet treats ;) Wow, a triathlon! I know you will be keeping us posted about that fun adventure :)
Kim Hood says
This snack looks delicious! I love chickpeas and have never used them this way. Thanks for sharing how you did it. Pinning! :-)
Thank you, Kim! I hope you enjoy the recipe :)
These are GREAT
This snack is super popular here
Quite “dangerous” it’s hard to stop eating them once you start :)
Yes, I agree Winnie! They can be very dangerous ;)
I use hominy, white or yellow, with peanut oil & cajun. Now I must try garbonzo’s … Thank You.
Your welcome! Thank you for stopping by :)
These look amazing! Do you have a guesstimate on how long they will keep?
These yummy roasted chickpeas don’t even last a day around my house! But a rule of thumb I would say at least 2 days in a airtight container. Thanks for stopping by!
Aysegul at www.foolproofliving.com says
This looks yummy. I am going to try it over salad to give it a crunchy effect.
Thanks for sharing!
Oven roasted chickpeas are wonderful over a salad! I hope you enjoy the recipe and thank you for stopping by! Wishing you a wonderful week :)
I just made these and they are delicious! The problem I’m having is serving sizes. I used dried g beans that grew and then re shrunk when roasted. So do I say 1/4 is really 1/2 cup once cooked? Help lol.
These are good! You know what makes them even better is buying dried garbanzo beans and cooking them in the instant pot and then drain and refrigerate. One 16 oz bag makes about 4 cans worth of beans. Economical and tastes even better! Thank you for these very delicious recipies!
Cynthia Fowles says
Just made this using the Parmesan Cheese blend from The Spice House out of Chicago! Thank you so much for the basic template! I am really going to be having fun trying different flavors.
I liked the spicy flavor that your recipe suggests, however my family does not…
Sure, I’ll make it over the weekend and let you know :)