Roasted Chickpeas

Fried or roasted chickpeas are a favorite Spanish tapas and are such a great way to sneak fiber into your diet. (recipe for Pan Fried Chickpeas)

You can experiment with lots of different flavors to suit your mood, all while knowing that you’re getting some good protein and fiber to keep you going. If you’re out of ideas, think about your favorite snack mix or popcorn flavors to get some inspiration. Or you can use any spice blend - such as Creole or Cajun seasoning. Wait to toss the chickpeas with any spices or seasonings until you pull them out of the oven, otherwise the spices have a tendency to burn and become bitter.

Unfortunately, they don’t stay super crispy for more than one day at a time, so if make 2 cups at once… eat a cup or so… then place the rest (once fully cooled) in a small plastic container, lightly cover with foil and just let it sit on the counter. Then eat them for dinner or the next day for lunch. They are delish even if they’ve lost a bit of crunch. While they aren’t mushy at all, they’ve lost some crisp by day 2.

2 15-ounce cans chickpeas (garbanzo beans) or about 4 cups cooked chickpeas from dried beans
2 tablespoons olive oil
seasonings of your choice (see below for suggestions)

Preheat oven to 375 degrees.

Prepare the beans for roasting by draining and rinsing them, then letting them dry on a paper towel until the excess moisture is absorbed. The drier they are the crispier they'll get. Spread on a baking sheet lined with parchment paper or a silicone baking mat in a single layer. Roast the chickpeas in the oven for 45-60 minutes or until the beans are crunchy throughout (just test one- if they are still mostly soft on the inside and there’s no crunch, keep baking). Stir the chickpeas or shake the pan every 10 minutes.

Immediately (while beans are still hot), toss with olive oil and seasonings. Place the beans back in the oven. Turn the oven off, crack the door open slightly, and leave the beans inside as the oven cools down. 

Serve hot or at room temperature. They are best the first day, but can be kept in an airtight container for up to 4 days.

Seasoning Suggestions (add more or less if you like, these are just guidelines)

Sesame Soy - 1 teaspoon sesame oil, 1 teaspoon soy sauce, 1 teaspoon garlic powder, 1/2 teaspoon sea salt, 1 tablespoon sesame seeds

Honey Cinnamon - 1 teaspoon cinnamon, a pinch nutmeg, 1/4 teaspoon sea salt, 2 tablespoons honey (you can throw these back in the oven for 10-15 minutes to carmelize if you like)

Garlic Parmesan - 1/4 cup grated parmesan cheese, 1 teaspoon garlic powder or 2 cloves fresh minced garlic, 1/4 teaspoon fresh cracked pepper, 1/2 teaspoon sea salt

Smoky Spice Blend - 1/2 teaspoon ancho chile powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, 1/4 teaspoon fresh cracked pepper, 1/2 teaspoon sea salt, pinch cayenne (optional)

Smoky Garlic - salt, pepper, smoked paprika and garlic powder

Za'atar - a Middle Eastern spice mixture most often made with toasted sesame seeds, marjoram, thyme, cumin, oregano, sumac and sea salt.

Spicy Lime - 4 Tbsp Hot chili sauce, 1 Tbsp minced garlic, juice of 1 lime, dash of sea salt