Roasted Chickpeas are great to throw in salads for crunch, top soup or simply eat them by the handful as a healthy snack. They are easy to make, taste delicious, and are perfectly filling.
Chickpeas are a staple in my pantry and I have been making Roasted Chickpeas a lot lately. They are easy to throw in salads or simply eat them by the handful. They only take minutes to roast and are perfectly filling and delicious.
Roasting Chickpeas is Quick and Easy:
To Roast Chickpeas drain, rinse and dry chickpeas using a paper towel to pat dry. Pour beans into a small bowl and drizzle with olive oil, season with salt and cumin and gently toss to coat the chickpeas with oil and spice mixture. Bake for 10 minutes in preheated oven at 425 degrees F. Shake the pan to prevent them from sticking then bake for another 15 minutes.
Want a crispy texture!? Remove skin of chickpeas.
The trick to getting chickpeas extra crispy is making sure they are completely dry and removing most of the skin. This is easily done by rubbing them with a paper towel or by pinching the beans between your thumb and index finger (the beans should pop right out of their skins).
Chickpeas are also known as Garbanzo Beans:
You might already know this, but chickpeas are also known as Garbanzo Beans. They are a great source of protein, and are a nutritious way to add fiber to your diet.
- 1 can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon cumin
- ½ teaspoon salt
- Preheat oven to 425 degrees. Line baking sheet with parchment paper or aluminum foil.
- Drain, rinse, and dry the chickpeas. Remove skin of chickpeas by pinching with your fingers and the skin should come right off. Discard of skin.
- Pour chickpeas in small bowl, toss beans with olive oil, cumin and salt.
- Bake for 20 to 25 minutes.
- *TIP* For crispy chickpeas make sure the chickpeas are really dry with skin removed before tossing them in oil. To save on time, you can roast with skin on but I find they chickpeas won’t be as crispy.
Try these Roasted Chickpeas on top of these recipes:
Roasted Butternut Squash + Carrot Soup