Jessica
Roasted chickpeas are are great, delicious snack but can be a little tricky to get right. I have tried many, many times and have finally nailed the recipe and technique so that you get perfect roasted chickpeas every time!
The key to roasting chickpeas is to roast them in just oil first and add the seasonings for only the last 5 minutes. I also like to remove as many of the skins of the chickpeas as I can because chickpeas without their skins will be crispier.
If you are using canned chickpeas first drain them (save the aquafaba, freeze it for later!), rinse them well, and then lay them out on a clean tea towel. I fold the sides of the towel up and rub the chickpeas, this helps to dry them and to remove some of the skins. I also will gently pinch a chickpea and that will help pop them out of their skin as well.
Once the chickpeas are dry, toss them in a small bowl with olive oil and spread them out on a large pan. Put them in the oven for 30 to 40 minutes. As all ovens are a little different, start checking the chickpeas after 30 minutes. They are done when they have browned and the majority of them are firm to the touch (they will be hot though so watch your fingers!)
At this point quickly put the chickpeas into the bowl with all of the seasonings, toss them so they are all coated, and put them back on the pan and back into the oven for 3 to 5 minutes. This way the seasonings will get baked on but will not start to burn.
The chickpeas are best stored in an open container on the counter. They may start to soften a little after a day but can be crisped back up by putting them back in a 400°F oven for 3 to 5 minutes.
5
servings10
minutes45
minutes92
kcal55
minutesKeep the screen of your device on
Ingredients
1 can chickpeas: drained, rinsed and dried
1 tbsp extra virgin olive oil
2 tsp tamari sauce
1 tsp maple syrup
1 tsp nutritional yeast
1/2 tsp garlic powder
1/4 tsp paprika
1/4 tsp salt
Directions
- Preheat oven to 350°F and line a large rimmed baking pan with parchment paper.
- Rinse the chickpeas well and lay them on a clean tea towel. Gently rub the chickpeas to help dry them and this will help remove some of the skins.
- Add the chickpeas to a small bowl and toss with the olive oil. Spread the chickpeas out onto the lined baking pan.
- Roast the chickpeas for approximately 40 minutes, shaking the pan half way through. Keep an eye on them at the 30 minute mark and remove from the oven once they have darkened and are quite firm.
- Meanwhile in the same bowl the chickpeas were in mix the tamari, nutritional yeast, maple syrup, garlic powder, paprika and salt. Once the chickpeas have roasted remove them from the oven and add them immediately to the bowl of seasonings.
- Add the chickpeas back onto the parchment lined pan and put back into the oven for another 3 to 5 minutes. Remove them from the oven and let them cool completely on the pan.
Notes
- The roasted chickpeas can be stored in an open container on the counter for 2 to 3 days. To re-crisp them up place in a 400°F oven for 3 to 5 minutes.
- When draining the chickpeas save the aquafaba. It can be frozen for up to 3 months.
- Nutritional values are a rough estimate.
Nutrition Facts
- Total number of serves: 6
- Calories: 92kcal
- Carbohydrates: 11.3g
- Protein: 4g
- Fat: 3.8g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 356.7mg
- Potassium: 118.7mg
- Fiber: 3.4g
- Sugar: 0.1g
