Roasted Chickpeas are a super snack. They are full of protein and oven roasted means this snack is a great alternative to chips. They are super easy to make.
We love this recipe as an alternative to chips or sugary snacks. Chickpeas are packed full of protein which makes it the perfect snack idea for us and the kids. There tends to be loads of chickpeas in our house ready to be eaten as we use the water from the cans as an egg replacement in a lot of baking. This recipe helps us not waste any food and have a nut free snack to send to school with our older kids.
To Make Roasted Chickpeas Which are the Best to Use?
You can use either tinned or soaked chickpeas. We use tinned for this recipe as we are usually baking or cooking with the aquafaba or bean water that the chickpeas are canned in. The aquafaba is a great egg replacement and we use so much of it we are always looking for new ways to use the leftover legumes.
Canned also means we don't have to boil them first and let them drain meaning we get to snack a lot quicker. Dried chickpeas need to be soaked overnight and then boiled before draining, drying, seasoning and baking.
Be sure to choose a no salt or low salt version and make sure to check for cross contamination of top allergens on dried chickpeas. Often processed in the same plants as top 8 allergens so some bags of dried and cans chickpeas may have a "may contain" warning on them.
Ingredients for Roasted Chickpeas
Check the section" To Make Roasted Chickpeas Which are the Best to Use?" for more in depth info on this. We used tinned chickpeas as they are easier for us.
High quality olive oil or another "safe for you" neutral oil of good quality. Canola, Rapeseed, Avocado, Coconut oils are all great options. Be careful with vegetable oil as it often contains soy. You won't taste the oil as only a tiny bit is used.
We used a few standard ones in this recipe but you can use your favourite spice mix that is safe for you and premixed, like Trader Joe's Green Goddess Seasoning . Another popular seasoning in our home for roasted chickpeas is to use our Gluten Free Seasoning Salt. You can use herbs like oregano with garlic and onion powder, salt and pepper for a more pizza like taste. We don't go very spicy as our kids cannot handle it but that is always a great choice.
Is There a Way to Make This Recipe Easier?
Yes!!! We love to make marinated chickpeas and they make fantastic roasted chickpeas. The roasting time may need to be varied as they have been soaking in oil and vinegar.
You can also cook them in an air fryer. toss them in oil and the herbs and spices then pop then in the pre-heated air fryer. They are super easy to flip as you shake the basket every 5 minutes. use the same heat setting as an oven and keep a really close eye on the Roasted Chickpeas.
Can You Used Them in Ways Other Than as a Snack?
Of Course! We use them in place of croutons in salads. If you are using them in a vegan/allergen safe Caesar salad try really garlicky roasted chickpeas. We feature them in our Festive Spinach Salad for texture, protein, and flavour.
They make great garnishes, too. You can use them anywhere you'd use a nut to garnish a dish like pasta or on fresh baked GF bread. You can even make them sweet or unseasoned and use them in desserts.
Freezing and refridgerating isn't needed. Roasted Chickpeas will keep dried for 5-7 days in a loosely covered or uncovered container. Using a tightly covered container will trap moisture and they will go mushy and not keep for more than 1-2 days safely.
Heating is not needed they are meant to be eaten cold.
Other Snack Recipes You May Enjoy
- 1 Cookie Sheet
- Parchment paper
- 1 28 oz can of chickpeas.
- 2 tbsps of olive oil
- ⅛ teaspoon Salt
- Dash Pepper
- ½ teaspoon Paprika
- ⅛ teaspoon Garlic powder
- ⅛ teaspoon Onion powder
- Dash Cayenne pepper optional.
- Preheat oven to 350°. Line a cookie sheet with parchment.
- Separate chickpeas from the water they come in and reserve the water for other recipes calling for aquafaba. Rinse chickpeas.
- In a medium bowl place drained chickpeas and pour over olive oil.
- In a small bowl combine spices and shake over the chickpeas. Mix the chickpeas well to coat and spice evenly.
- Place oiled and spiced chickpeas on the parchement lined pan. Roast in oven for 40-50mins. Every 10 mins shake the chickpeas around on the sheet or turn with a spatula. They will be crispy but not burnt or blackened when ready.
- Let cool before eating.