Crispy, roasted chickpeas for snack time.
Crispy and salty are the qualities my kids love in a savory snack. And that’s where roasted chickpeas shine. These tiny treats are one of the hidden gems sitting in your pantry. So let’s use them!
The trick to crispy, roasted chickpeas is removing moisture. Before popping the chickpeas in the oven, drain them and be sure to blot them thoroughly with paper towel to ensure you remove as much of the canning liquid as possible. You can reserve that liquid, called aquafaba, to add moistness to low sugar cakes and cookies, but that’s for another post (stay tuned for more on that trick!).
We like tossing our roasted chickpeas in cumin for a spicy kick. But your basic olive oil, salt, and pepper is a classic combination that never gets old. Our friends at The Kitchn recommend rosemary and lemon zest which is another delicious combination. Get creative with spices to find your perfect blend. And remember to serve them straight from the oven for the best results.
Roasted Chickpeas
15-ounce can chickpeas, drained
4 teaspoons extra virgin olive oil
1/2 teaspoon cumin
Salt and freshly ground pepper to taste
Pinch red chile flakes
1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
2. Drain the chickpeas and place on a plate lined with a double layer of paper towels. Blot gently with a paper or kitchen towel to remove excess moisture.
3. In a medium bowl, combine the chickpeas, olive oil, cumin, salt, pepper, and red chile flakes and stir to coat. Spread out on the prepared baking sheet and roast, shaking the pan occasionally, until golden brown and crispy, about 20 minutes. Serve immediately.
- 15-ounce can chickpeas, drained
- 4 teaspoons extra virgin olive oil
- ½ teaspoon cumin
- Salt and freshly ground pepper to taste
- Pinch red chile flakes
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Drain the chickpeas and place on a plate lined with a double layer of paper towels. Blot gently with a paper towel to remove excess moisture.
- In a medium bowl, combine the chickpeas, olive oil, cumin, salt, pepper, and red chile flakes and stir to coat. Spread out on the prepared baking sheet and roast, shaking the pan occasionally, until golden brown and crispy, about 20 minutes. Serve immediately.
