Spicy Roasted Chickpeas

CATEGORIES: Beans, Gluten Free, Kate, Other

Roasting canned chickpeas results in a delicious, crispy snack. I adapted this recipe from What’s Gaby Cooking. I also had to hide the leftovers because I was afraid I was going to eat them all at once. They are crispy, crunchy, salty, a tiny bit spicy, and a perfect little snack. They make a great addition to salads and wraps as well. If you’re short on time, check out these Crispy Air Fryer Chickpeas as well.

Ingredient Notes

  • Chickpeas – Chickpeas are also called garbanzo beans. You’ll find them in can on the canned bean aisle at your grocery store.
  • Spices –  Feel free to mix things up here as you like. As written, this recipe produces an addictive, slightly spicy snack. Pro tip: dust some extra seasonings on after cooking to really boost the flavors.

How to Make Spicy Roasted Chickpeas

  1. You’ll need some extra-virgin olive oil, kosher salt, cayenne pepper, garlic powder, paprika, cumin, and a 15-ounce can of garbanzo beans. Preheat your oven to 400. Rinse and drain your garbanzo beans and pat dry. Set aside.
  2. In a medium bowl, combine the spices and olive oil. Toss the chickpeas in the spices and spread the seasoned chickpeas onto a lined baking sheet.
  3. Place the pan in the oven and roast the chickpeas for 20 minutes.
  4. Remove the pan from the oven and use a spatula to gently toss/turn/mix up the chickpeas. Place it back in the oven for another 15-20 minutes. You don’t want them to be burned, but they should be browning and crispy. Allow the chickpeas to cool and then snack immediately.

 

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Serving Suggestions

These roasted chickpeas make a great snack on their own. They could be added to a fun snack board, tossed on a salad, or added to a wrap. See Air Fryer Chickpea instructions here for a sped of version of this delicious snack!

FAQs

How do you store them?
These crunchy chickpeas are best eaten quickly after cooking.  They do tend to lose their crunch over time, especially if they were not cooked to completely crunchy.  If they have the tiniest bit of chew to them after cooking, they will turn soft after storing.  So make sure you are cooking them long enough to be crunchy, and after that I’ve had good results storing them both in an air tight container, and also just letting them sit out in the open in a bowl.  I would avoid zip-top bags.

Did You Make This?

I’d love to hear from you! Snap a picture and tag me on Instagram, and then come back and give this recipe a rating!

 

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Ingredients

1  15-ounce can chickpeas
1  1/2 teaspoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1/2 teaspoon garlic powder


Instructions

Preheat oven to 400° F. Drain and rinse chickpeas and pat dry with paper towels. Set aside.

In a medium bowl, combine the spices and the olive oil. Toss the chickpeas in the spice mixture and spread the seasoned chickpeas over a lined baking sheet. Bake for 20 minutes and then remove the pan from the oven.

Use a spatula to toss the chickpeas, then replace the pan and cook for another 15-20 minutes or until browned (but not burned) and crispy. Allow to cool. Snack away.


 

61 comments

  1. I’m definitely going to try this asap! My husband loves chickpeas (garbanzo beans, whatever) AND he’s trying to lose some weight which means no snacking on chips, etc. These look delicious and I think they’re going to be a great substitute snack that will be a healthier alternative. Thanks for posting!

  2. I am not a huge chickpea fan but I have been making a recipe very similar to this with a variety of canned beans. I think they stay a little more soft in the middle depending on the size of the bean but I love them and keep many cans of beans on hand for when the need strikes!

  3. I follow you on pinterest and saw these on your food board. I made them Tuesday night and had to stop myself, and my 2 year old, from eating the whole batch! We should have just been glutinous and finished them. They were better out of the oven than they were the next day. :). Is it socially acceptable for me to eat a whole can of beans?????

        1. Humm. . they may have gone underground – thats not working – thats ok – I’ll just blog follow and PIN them all 🙂

  4. Yay! I am making these TODAY! I can’t wait. I am trying really hard to eat healthy and add more protein to my diet, but I am a serious snacker. These are exactly what I need. Perfect! 🙂

  5. Hello!
    First of all I’d like to say that I have been reading you gals for about 2 years, but NEVER have left a post. So, here I go…
    1)LOVE, LOVE, LOVE !!!! you Gals! you always make me smile, laugh out loud, drool and spark my own creative cooking. Thank you!
    2) Congrats on the little peanut you have baking there! I remember I came up with a song when I was pregnant with my first. think of the refrain of “Dancing Queen” here by ABBA….
    I am round and mean, can’t fit into my jeans…I’m the pregnant queen!…OOOOHHH OOH OHH, OOOH OH OH OOOOH OH!!!!
    3) An actual question on the post! 😉 I’m trying to limit my salt…so, do you NEED to put salt on these?…and, if you DO,can I put just a smaller amount of table vs. Kosher? What are your thoughts on cooking some bagged ones so there isn’t the salt from the canning process and then using the salt? I’m really wondering on the Kosher salt…never used it before so what is the difference between it and table?
    Thank you again for all the hard work you do and bringing such joy to my life every Mon/Wed/Fri…I could read you every day….but I guess the anticipation makes it all the more fun eh?

    1. Than you for your sweet, funny words! 🙂 As far as salt goes, you can always leave it out and then, if you want, salt (or not salt) to taste after they’re done roasting. The salt doesn’t really do anything but add some flavor, so you’ll be fine using bagged chickpeas or leaving out the salt.

      When you use table salt, you want to use less because the grains are smaller, so you get more salt.

      One thought I had was that you could add some lime juice–it would give you the zip from the salt minus the sodium.

      Hope I answered all your questions! 🙂

  6. This sounds like a fantastic little snack. I’m totally going to buy chick peas today. Do you have a favorite brand?

  7. I never would have thought to do this, I’ve got to give it a try! Have fun in Utah, wish we could be there with you.

  8. a brilliant and healthy snack that can be done in such a short time. this certainly gives chickpeas a new taste and look compared to my usual steam with a little bit of salt.

  9. I can hardly wait for you to teach us the song. Oh, and I can hardly wait to see you and Sara! Tomorrow is Saturday! But, I’ll be keeping my eyes peeled in case I spot you there tonight. Are you coming tonight?

    1. Probably not. 🙁 We need to go over our presentation together, or else we’d totally be there. If you want, we can learn the song about the girl who murders her family. Just for you. 🙂

      1. I think you should start off the presentation with a sing-along. See you tomorrow! Oh, and go take a nap. I saw the time stamp of your replies. You need a nap.

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