Roasted Chickpeas

Roasted chickpeas have been a family favourite snack for a few years now. They are easy to make and take on whatever flavour we want to throw at them.

They can be enjoyed either sweet or savoury and are great for an afternoon snack when we need a quick pick me up. They are full of protein and fiber which helps us last until supper time.

I am now seeing a lot of chickpea snacks at the grocery store, but the price and additives make me steer clear of them.

This recipe is for plain roasted chickpeas. But, I have also added a number of flavouring suggestions as well as some great tips.

Ways to Use Roasted Chickpeas

Just plain snacking
As croutons on soup and salad
As a side for any lunch or supper
As a topping for breakfast porridge (leave whole or grind up a sweet version and sprinkle on porridge or oatmeal)
You can add roasted chickpeas to any recipe that calls for a nut/crumble topping. Choose a seasoning that will compliment the dish and substitute some of the topping with roasted chickpeas.
Have you roasted some chickpeas but they still aren’t quite crunchy enough? Don’t let them go to waste. Grind them up a bit and toast them in a hot, dry skillet. They will now be nice and crunchy and can be used in crumb toppings

There are many techniques out there and I have tried most of them.

Tip and Tricks

We like our chickpeas extra crunchy. Here are some tips to get them just right.

Make sure your cooked chickpeas (whether canned or home soaked and cooked) are rinsed and dried well. Any moisture will increase roasting time and make them less crispy.
To help dry the chickpeas, I will put them in a salad spinner to get rid of a lot of water. Then I will use paper towel to dry them more. If I want them really dry, I will put them in the preheated oven for 5 minutes.
I don’t bother peeling the peas. I pick out any peels that fall off during drying, but that’s it.
No matter how you are seasoning the chickpeas, roast them in a hot oven with just oil first. Season them after they are done to your preferred crunchiness.
When using sugary or liquid ingredients (sugar, honey, maple syrup, sauces), I add the flavourings and then return the chickpeas to the oven for 3 – 7 minutes to caramelize the coating. This makes the coating harden and not stay sticky after they have cooled. Be sure to shake the pan every few minutes.
Although you can roast most peas and beans this way (pintos, navy, etc.) do not mix the beans and roast them together. They all have different water content and this will make the roasting inconsistent and possibly soggy
With my oven, I preheat the oven to 400°F (200 °C) and set a timer for 20 minutes. When the timer goes off, I jiggle the pan to move all the chickpeas around. I return them to the oven and set the timer for another 20 minutes.
Everyone’s ovens are different and so is their preferred level of crunchiness. When you first make these, start testing the peas after the first 20 minute. Once they are to your liking, make a note of the time it took.
Roasted chickpeas have a shelf life of 3 – 5 days in the fridge or pantry. We do not recommend freezing them though. Freezing ruins the texture of the chickpeas.

Seasoning Suggestions

Roasted chickpeas take on any flavour you want to add. We have provided some suggestions to get you started. Have fun and experiment with your favourite flavour combinations.

Savoury Seasoning

Simple Salt and Pepper (Roast chickpeas in olive oil first. When done, add the following seasoning)

Salt and Pepper to taste

Sesame (Roast chickpeas in olive oil first. When done, add the following mixture to hot chickpeas and return to oven to dry and caramelize the coating)

1 Teaspoon Sesame Oil
1 Teaspoon Garlic Powder
1/2 Teaspoon Salt
1 Teaspoon Soy Sauce
1 Tablespoon Sesame Seeds

Garlic Parmesan (Roast chickpeas in oil first. When done add the following mixture to hot chickpeas and return to the oven for about 3 minutes)

1 Tablespoon Olive oil
1/4 Cup Grated Parmesan Cheese
1 Teaspoon Garlic Powder
1 Teaspoon Salt

Sweet Rosemary (Roast chickpeas in oil first. When done, add the following mixture and return to oven to dry and caramelize the coating)

2 Tablespoon Brown Sugar
1 1/2 Teaspoons Dried Rosemary
1 Teaspoon Olive Oil
1/2 Teaspoon Salt

Garam Masala (Roast chickpeas in olive oil first. When done, add the following seasoning)

1/2 Teaspoon your favourite Garam Masala (recipe here)

Sarachi (Roast chickpeas in oil first. When done, add Sarachi and return to oven to dry and caramelize the coating)l

1/2 Teaspoon Sarachi Sauce

Savoury (Roast chickpeas in olive oil first. When done, add the following seasoning mixture)

1/2 Teaspoon Salt
Pinch of Ground Pepper
1/2 Teaspoon Ground Cumin
1/4 Teaspoon Smoked Paprika (1/2 Teaspoon if you really like smoked paprika)
1/4 Teaspoon Garlic Powder

Honey Cinnamon (Roast chickpeas in oil first. When done, add remaining ingredients and return to oven to dry and caramelize the coating)

1 Teaspoon Cinnamon
A pinch Nutmeg
1/4 Teaspoon Salt
2 Tablespoon Honey

Maple Cinnamon (Roast chickpeas in oil first. When done, add remaining ingredients and return to oven to caramelize the coating)

1 Tablespoon Maple Syrup
1 Tablespoon Brown Sugar (recipe here)
1/4 Teaspoon Ground Cinnamon

Peanut Butter and Honey (Roast chickpeas in oil first. When done pour heated honey and peanut butter over the chickpeas. Mix until evenly coated. Sprinkle with ground sea salt. Return to oven to caramelize the coating)

1 Tablespoon Peanut butter (or any nut butter)
1 Tablespoon Honey
Ground Sea salt
Learn more about chickpeas and ways to use them.
Learn about cooking dried beans.

Roasted Chickpeas

Print Recipe

Servings	Prep Time	Cook Time
1.5 Cups	10 minutes	30 minutes

Recipe Notes

Measurement Note: 1 Can of Chickpeas is about 1.5 Cups or 9 Ounces, once drained. If using dried beans, soak and cook 3/4 Cup dried beans (about 3 Ounces)
Experiment with your first few batches so that you can determine the time needed to get the texture you want
Double check any seasonings you want to use to make sure they are allergen free

INGREDIENTS

1 Can Chickpeas
1 Tablespoon Olive Oil

DIRECTIONS

Preheat oven to 400 °F (200 °C).

Gather your ingredients. Drain and rinse the chickpeas well.

Dry the chickpeas so that they are very dry. You may want to use a salad spinner and then paper towels. You can also spread them on a pan and put them in the oven for a few minute to get the moisture off them.

Place dried chickpeas in a bowl an add olive oil. Mix well so they are all well coated. Spread out on a oven safe pan in a single layer. Roast for 20 minutes, then stir the chickpeas around. Roast for another 20 minutes or until they reach the crispiness you prefer.

Remove from the oven and either leave plain, or season.

If using a seasoning that is sugary or liquid, add it to the hot chickpeas. Mix well and then spread the coated chickpeas back on the baking sheet. Return to the oven for 5 – 7 minutes, stirring every couple of minutes. This will caramelize the seasoning and dry it out.