Roasted Chickpeas Recipe

I am so excited for you to try this Roasted Chickpeas Recipe!

Do you know what a chickpea is?  I hadn’t really heard of that term but to me they looked like Garbanzo beans.

Well, guess what?  They are Garbanzo beans.

 Which made me so happy because I love Garbanzo beans.  I always put them on my salads when I am at a buffet salad restaurant.

There are lots of flavors you can make these with but I couldn’t decide on just one flavor so I decided that I would try six!

Holy Moly!  These are absolutely my newest favorite snack food!

They were SO easy to make and took no time at all.  I especially loved that I had almost everything I needed already in my kitchen cupboards.  No fancy schmancy ingredients.

Although they were all super yummy, my absolute favorite was the ranch flavor.

Seriously, I could munch on these all day.  Which I kinda did.  They certainly satisfy when you are wanting just a little something crunchy to eat! These would be perfect for eating while watching a movie.

Well, let’s get on to the recipe so that you can enjoy some too!

 

Roasted Chickpeas Recipe
 
Author:
Ingredients
  • 2 14-15oz cans of chickpeas (also known as garbanzo beans)
  • 2 TBL olive oil (can also use coconut oil)
Honey Cinnamon
  • 1 tsp ground cinnamon
  • 1 TBL granulated sugar
  • 2 TBL honey
Sesame Seed
  • 1 tsp sesame oil
  • 1 tsp garlic powder
  • ½ tsp sea salt
  • 1 TBL sesame seeds
Garlic
  • 1-2 tsp garlic powder or 2 cloves fresh minced garlic
  • ¼ tsp fresh cracked pepper
  • ½ tsp sea salt
Spicy
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp cayenne pepper
  • ½ tsp sea salt
BBQ
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 3 tsp brown sugar
Ranch
  • ¼ Cup Black Pepper
  • 1½ Cup Parsley Flakes
  • ½ Cup Garlic Salt
  • 2 TBL Kosher Salt
  • ¼ Cup Granulated Garlic
  • ¾ Cup Granulated Onion
  • 2 TBL Dill Weed
  • This last seasoning mix is used to make homemade ranch dressing. You can find the whole recipe HERE. However it does contain some dairy products. You can reduce the amounts for the chickpeas recipe or make the whole recipe and it will stay fresh in your refrigerator for months
Instructions
  1. Drain and rinse your chickpeas. Remove any loose skins off of the beans but don't worry about taking them all off. Just remove the ones that are super loose.
  2. On a paper towel or towel, evenly spread your beans and let dry. I dried mine for about ½ hour.
  3. Preheat oven to 400 degrees.
  4. Line a cookie sheet with either foil or parchment paper.
  5. Evenly spread your dried beans on cookie sheet
  6. Bake for 40-60 minutes. It will all depend on your oven. Check after 40 minutes and if they are crunchy, they are done. If they are too moist then cook a little longer but watch so they don't burn.
  7. After baking, quickly transfer to a bowl and mix with the 2 TBL olive oil or coconut oil.
  8. Then spread the seasonings of whatever flavor you are using and mix well.
  9. With the honey cinnamon flavor, after coating, you can put the beans back into the oven for 5 minutes or so to caramelize them.
  10. With the ranch recipe, mix 2-3 tsp of the whole mix into your baked chickpeas and refrigerate the rest for other recipes.
  11. Yummy!

 

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Comments

  1. how would you do this with dried chickpeas?

    • I might reduce the oil but coat them in oil, sprinkle the seasoning and then maybe just let them air dry for a little bit. I’ll bet they will still be as good. I love these!

  2. I think she means the dried ones that you would first soak over night in water, using a glass bowl. Then, just continue per these instructions!!!

  3. Awesome recipe! I’ve been trying to find a way to snack healthily lately. So glad I came upon this recipe! Yes! What Sandy said. How would I do it with unsoaked packaged chickpeas? Not those that are presoaked in the can. Thanks Debbie!

    • Hi Dee! I am guessing that you could lightly coat the unsoaked chickpeas with the oil and then apply the seasoning. I’m guessing that they will be more of the consistency of corn nuts? I kinda liked cooking them before they got too crispy and were a little soft in the center but either way, these seasonings are so good! Hope that helps!

  4. Hi, do these need to be refrigerated after cooking?

  5. Cecidis! (Chee-cha-dees). My Sicilian aunt used to make these for us when were kids! Thank you for the memory.

  6. Looking forward to trying…. you may want to look at your Ranch… it’s calling for CUPS of ingredients.

    • Yes, the recipe is to make a whole recipe of ranch dressing. There should be notes there to either reduce the amounts or to make the dressing which is amazing!

  7. Ooh! I am definitely going to try these, but I will dehydrate them, instead! I bet the shelf life will be extended quite a bit!!!!

  8. Catherine says:

    Do you think that for the ranch one could use the prepackaged dry mix?

  9. I am going to try these, but I need to leave the salt off. I have a blood presser problem.

  10. Can any one tell how many carbs?

    • I would think that the spices have very little and I would look at the can of garbanzo beans for the carb info there. Thanks Amy!

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