Roasted Chickpeas

Learn how to roast chickpeas and have them turn out golden brown, crispy, and crunchy every single time. Made with no oil and 7 equally delicious flavor combinations! Watch the video below to see how I make it in my kitchen!

Course Snack

Cuisine American

Prep Time 2

Cook Time 15

Total Time 17

Servings servings

Calories 174kcal

Author Arman Liew

Ingredients

15 ounces canned chickpeas no added salt
1/2 teaspoon salt

Instructions

Preheat the oven to 200C/400F. Line a large tray with parchment paper and set aside.
Drain and rinse the chickpeas. Spread onto one half of a dish towel, fold over the other half, and thoroughly dry them. Remove any shells that may loosen in the process.
Transfer to a bowl. Toss with the salt. Add your flavor of choice and mix well. If making the salt and vinegar flavor, soak the chickpeas in vinegar for 30 minutes prior.
Spread the chickpeas out evenly on the pan. Bake for 45 minutes, checking and stirring every 15 for even baking/browning. Watch them closely for the last 10 minutes as they can burn easily.
Remove from the oven and let them cool for 10-15 minutes before eating. Or to ensure maximum crispiness, you can turn off the oven, crack the door, and let them cool in there for about 1 hour.

Video

Notes

TO STORE: I highly recommend enjoying these chickpeas fresh, as they can become soggy over time. Leftover oven-roasted chickpeas should be stored in an airtight container at room temperature for up to 5 days.

TO FREEZE: Place leftover chickpeas in a ziplock bag and store it in the freezer for up to 6 months.

Flavor variations

Lemon black pepper- Add 2 tablespoons lemon juice, 1 teaspoon lemon zest, ¼-½ teaspoon black pepper, and ½ teaspoon salt.

Nacho cheese- Add ¼ cup nutritional yeast, 1 teaspoon each paprika, onion powder, chili powder or cayenne pepper, and ½ teaspoon salt.

Ranch- Add 1 tablespoon apple cider vinegar, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon dried dill, 1 teaspoon dried parsley, ½ teaspoon salt, and ¼ teaspoon black pepper.

Salt and vinegar- Soak the garbanzos in ¼ cup white vinegar or apple cider vinegar for 30 minutes prior. Then, drain (don’t rinse) and add 1 teaspoon salt.

Cinnamon sugar- Add ½ tablespoon maple syrup, 1 tablespoon sugar, 2 teaspoons cinnamon, and ¼ teaspoon salt.

Italian- Add 1 tablespoon of Italian herbs or a mixture of rosemary, thyme, and oregano, plus ½ teaspoon of salt.

Curry- Add 1 tablespoon curry powder, ¼ teaspoon cumin, and ½ teaspoon salt.

Nutrition