Crispy Oven Roasted Chickpeas
These roasted chickpeas are fully cooked chickpeas tossed in olive oil and dried spices, baked to crispy perfection. They make the best salad toppers and snacks for all ages!
Servings: 6 ¼ cup servings
Calories: 84kcal
Equipment
- 9-inch fine mesh sieve to drain the chickpeas
- paper towels or flour sack towel to dry the chickpeas
- oven or toaster oven
Ingredients
- 1 (15-ounce) can Chickpeas (drained) or 1 ½ cups cooked chickpeas
- 2 teaspoons Olive Oil or coconut oil
- 1 teaspoon Dried Toppings see variations in recipe footnotes
- pinch Salt
Instructions
- Preheat oven to 375°F.
- Drain, rinse, and towel-dry the CHICKPEAS to remove all surface moisture.
- In a bowl, gently toss together CHICKPEAS, OIL, any TOPPINGS (your choice), and SALT.Note: See topping variations in recipe footnotes
- Spread the chickpeas in single layer on a baking sheet.
- Bake 30-45 minutes until crispy and fully dried, shaking the pan to turn them every 15 minutes.
- Carefully remove from oven and allow to cool.
- Store in an airtight container at room temperature up to 1 week. Do not refrigerate or freeze baked chickpeas (they won't stay crispy).
Notes
Roasted chickpea variations
- plain olive oil and a touch of salt
- smoked paprika and garlic powder
- cinnamon sugar
- Italian seasoning
- curry powder and coconut oil
- chili powder and/or cayenne pepper
- chili lime seasoning or Tajin seasoning
Nutrition
Serving: 0.25cup | Calories: 84kcal | Carbohydrates: 12g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 50mg | Potassium: 169mg | Fiber: 4g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1.1mg