Erika Wassall, the Jersey Farm Scribe here with a super quick, super healthy snack. While I do love my sweets, it’s the salty, crunchy snacks that get to me the most. So I present to you, my all-time FAVORITE snack. I discovered how simple this was about a year ago and I can’t even tell you how many cans of chickpeas I’ve gone through since. I would genuinely rather nosh on these oven roasted chickpeas than any chips! They are bursting with flavor, delightfully crunchy and very, very satisfying. Without further ado, I present my simple recipe for oven roasted chickpeas.
Oven Roasted Chickpeas – the perfect snack!
In case you guys haven’t noticed, I like things that are simple… it makes it MUCH more likely that I’ll do it more frequently. And let me tell you, I make these all the time. The prep time is less than five minutes, and the end result is a healthy snack that anyone can enjoy.
Oven Roasted Chickpeas Ingredients:
The only things really mandatory here are the canned chick peas and the olive oil. The rest of the flavor is up to you, I like to mix garlic salt, chili powder, cumin and Cajun seasoning for a sort of buffalo flavor. I actually didn’t have cumin this time and they were just as good! Here is a list of what I used this time:
- Olive Oil
- Chick Peas (2 cans – it goes fast!)
- Garlic salt
- Cajun seasoning
- Chili powder
How To Make Oven Roasted Chickpeas:
Preheat the oven to 400.
Drain and rinse the chickpeas. Rinsing helps to get rid of that extra starchy water they are in.
Dump the chickpeas on a paper towel and pat them dry a bit.
Place chickpeas on a cookie sheet, and drizzle with olive oil. I would say about 2-3 TBS per can. But the idea is that they all end up coated.
Top with spices of your choice. Like I said, I did about a teaspoon of garlic salt, a teaspoon of chili powder and ½ teaspoon of Cajun seasoning. Keep in mind, you can always add more spices later, but you can’t ever remove them!!
Toss the spices, olive oil and chickpeas together with your hands until everything is coated nicely. Delicious
Pop them in the preheated oven until they’re crispy. This time will vary a good bit depending on your oven. It takes about 40-45 minutes total in mine.
Stir after 20 minutes, and then every 10 or so to make sure they don’t burn.
To test for done-ness, remove one chickpea and let it sit on the counter. It’ll only take a minute to two to crisp up and cool off. I like them totally dried out and ultra crispy.
When they’re done, turn off the oven, but leave them in there. It’s a neat trick to make them EXTRA crispy by letting them cool off slower.
This oven roasted chickpeas keep for about 24-48 hours max. Although I doubt they’ll last that long. Leave them in an open container, since closing them in will only up the moisture content.
For a sweeter version of oven roasted chickpeas, try them with brown sugar and cinnamon, or try cumin, coriander and salt for an earthy, rich flavor. Feeling adventurous, use simple salt and pepper but throw on some red wine vinegar in the last 2 minutes of cooking for a salt and vinegar explosion of flavor!
Got any flavor ideas of your own for oven roasted chickpeas? I’d love to hear them. How would you flavor the oven roasted chickpeas? Show me in the comments or look me up on Twitter at @NJFarmScribe.