Roasted chickpeas! These are one of my favourite snacks. If you like crunchy, spicy things like me, you will love these!
They’re very easy to make and will stay crispy for up to two weeks in an air-tight container.
When I first made these, they didn’t become as crispy as I’d wanted them to be. After some trials and error I finally nailed the process that gives me crispy chickpeas every time.
How to make crispy roasted chickpeas
1. Dry the chickpeas as much as you can
The drier the chickpeas, the crunchier they get. Use a kitchen towel or paper towel to gently pat them dry.
2. Don’t skimp the oil
Rule of thumb is 1 measured tablespoon (30ml) for one can of chickpeas or 1 ½ cup of cooked chickpeas, if you use dried chickpeas. Any less and the chickpeas won’t be as crispy.
Why I love chickpeas (and why you should too)
There are so many great things about chickpeas: They are rich in complex carbohydrates, protein, and dietary fibre. They are low in fat and contain no cholesterol. Chickpeas are also a good source of potassium, vitamin A, calcium, vitamin C, iron, sodium, vitamin B-6 and magnesium.
They help with the management of blood sugar and lipids, promoting bone health, a hearty heart and lowering of blood pressure. They contain selenium, a mineral that is not present in most fruits and vegetables, which helps detoxify some cancer-causing compounds, prevents inflammation and also decreases tumor growth rates.
Canned or Dried
There is little difference in the nutritional value between canned chickpeas and dried chickpeas which you cook yourself. Though I personally like cooking my own chickpeas, as I find the canned ones are too soft for my taste, there’s nothing wrong with canned chickpeas (just make sure they’re BPA free). In fact, I always make sure have a few cans in the pantry so that I’m never too far from a quick, nutritious meal (or make roasted chickpeas for a delicious crisp snack).
Spicy Roasted Chickpeas
Crunchy, healthy, high-protein snack that is as delicious as it is addictive
- 2 cans chickpeas (drained and rinsed (about 3 cups))
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- Heat the oven to 200°C and arrange a rack in the middle.
- Pat dry chickpeas with paper towel. Place the chickpeas in a large bowl.
- Add all the remaining ingredients. Toss until evenly coated. Taste and add more salt or cayenne pepper to make it more salty or spicy.
- Spread the chickpeas in an even layer on a pan lined with baking paper and bake until crunchy, between 40 – 50 minutes, stirring halfway through.
DID YOU MAKE THIS RECIPE?
Please let me know how it turned out for you! Leave a comment below and/or share a picture on Instagram and tag me in the picture.