Crispy Roasted Chickpeas are the perfect healthy snack and such a great source of plant-based protein that’s sure to pack a crunchy punch on your favorite salad. With olive oil, cumin, coriander, paprika, Aleppo pepper, black pepper, and salt, you get all of the vibrant Middle Eastern/Syrian flavors you love in an easy recipe. The best part about this chickpea recipe is that it’s pantry-friendly and uses basic ingredients, most of which you probably already have on hand.
Chickpeas
Chickpeas, sometimes called garbanzo beans, are loaded with protein, fiber, vitamins, and minerals. They’re the main ingredient in hummus and are perfect in salads and other dishes.
For this recipe, you can either start with canned or dried chickpeas, and I’ve included instructions for both below.
You can go the extra mile by incorporating this into meal prep. Triple the amount of dried chickpeas you need, reserving some for hummus, some for Creamy Chickpea Salad and the rest of Crispy Roasted Chickpeas. The cooking liquid is also a great broth substitute in soups and sauces.
Ingredients
Extra virgin olive oil - I use olive oil any chance I get, especially when roasting. I buy Syrian olive oil, but any favorite from your local grocery store will do.
Salt - I love Diamond Crystal kosher salt for its fine granules, ability to dissolve quickly, and low saltiness profile. Any type of salt will be great, just start slow when salting and adjust.
Spices - The spices are so versatile to whatever you have in your pantry. I make my own spice blend with cumin, coriander, paprika, black pepper, and Aleppo pepper. You can also add onion powder, garlic powder, curry powder, and/or chili powder. Play around with your favorite spices and see what different flavors you can come up with!
Method
The best way to to achieve ultimate crispiness is by drying the chickpeas really well. If starting with cans of chickpeas, drain, rinse, and lay them out on a clean kitchen towel or paper towel for at least an hour.
If starting with dried, soak 1 c in 1/2 tsp of baking soda and double its volume of water overnight. Then drain, replace with fresh water and 1/2 tsp of baking soda and salt. Bring to a boil. At this point, you can keep on a rapid boil or reduce to a simmer, just be sure to babysit the pot if at a rapid boil. They’re cooked through when they’re somewhat soft but still have a bite, anywhere from 5-30 minutes.
Want to know my favorite way to get rid of loose skins? Once they’re cooked, don’t dump them in a strainer. Pour as much hot water as possible while still keeping the beans in the pot. Fill with cold water and dump the same way again, repeating 3-4 times until they’re fully cooled and most of the chickpea skins are in the sink. Then lay them out to dry on paper towel.
Then, preheat the oven to 375°F/190°C and line a large baking sheet with parchment paper. Toss the chickpeas in 1/2 tbsp of olive oil and scatter over the prepared sheet pan in a single layer. Transfer to the hot oven and roast for about 45 minutes, tossing every 15 minutes to ensure they roast evenly. Meanwhile, mix your spice blend in a medium to large bowl.
When the chickpeas are golden brown and have achieved crispy perfection, transfer them to the bowl with the spice blend and toss with another 1/2 tsp of olive oil. Cool and store in an airtight container at room temperature. They’re best eaten the same day as a crunchy snack, but you can use them over the next few days.
Using Crispy Roasted Chickpeas
Crispy Roasted Chickpeas make crunchy, savory little bites in your favorite salad. They’re excellent on a bed of spinach or other leafy greens with an herby, creamy dressing. They’re also a delicious snack. You can also use them to top roasted sweet potatoes with kale and tahini sauce. The options are honestly endless!
I hope you give this recipe a try! If you do, don’t forget to put it in the comments so everyone knows how it worked out. I also love to see your creations! You can tag me on social media at #omayahcooks, @omayah.atassi on Instagram, @omayahcooks on Pinterest, and @omayahatassiphoto on Facebook.
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Crispy Roasted Chickpeas
Ingredients
- 1 c cooked chickpeas
- 1/4 tsp sea salt
- 1/2 tbsp + 1/2 tsp olive oil
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp paprika
- 1/8 tsp black pepper
- 1/8 tsp ginger
- 1/8 tsp Aleppo pepper (sweet or hot)
- 1/2 tsp salt
Instructions
- Lay out the chickpeas to dry on paper towel for about an hour.
- Preheat the oven to 375°F/190°C and combine the spices in a large bowl.
- On a parchment-lined rimmed baking sheet, toss the chickpeas with 1/2 tbsp of olive oil and sea salt.
- Transfer to the hot oven and roast, tossing every 15 minutes or so, until crispy, about 40-45 minutes.
- While the chickpeas are still warm, add to the bowl of spices with another 1/2 tsp of olive oil.
- Cool and store in an airtight container at room temperature. Best consumed the same day for ultimate crispiness, but you can eat them over the next few days.