If you are looking for a gluten-free crouton, a wicked topper to almost ANY dish, or just an incredibly delicious protein-packed snack, you have to hop on this roasted chickpea train! They are insanely easy to make, and the crunch and flavour factors are out of this world!
Use canned chick peas for this recipe. Make sure you dry them very well after rinsing. The drier they are before getting tossed in the oil, the crispier they’ll be coming out of the oven.
Lay your rinsed chickpeas on a plate lined with a tea towel. You can use paper towel, but a tea towel helps save a bit of paper. Fold the towel over the chickpeas, then swirl your hands around in a circular motion. This helps to dry the chickpeas fast and thoroughly.
This method separates some of the chickpea skins, and that’s okay. Pick them out if you want, but I like to leave them in for extra crissssspy bits.
Feel free to play around with spices, depending on the type of dish you’re serving them with. Mixed in with a Caesar salad – garlic powder, thyme, and nutritional yeast are delightful. Sprinkled on top of a curried rice bowl – turmeric, paprika, and cumin taste great.
As long as you have enough oil to coat the chickpeas, and enough salt to draw out the remaining moisture, spice options are totally up to you.
After removing these cutie lil’ crunchies from the oven, allow them to cool for at least 10 minutes on the baking tray before placing them on a plate. If you stack them in a small container while they’re still warm, they will most likely go soft on you. And no one wants that!
These lil’ poppers are best eaten right away for maximum crunchiness. Any next day leftovers will be soft, though they will still be loaded with wicked flavour. I don’t reckon you’ll have trouble finishing them in one go, though. I have been known to consume half the tray before they even make it to our plates. Whoopsayy…
Alright gang, let’s go play around with some chickpeeeeaaas! Weeee!
Garlic Roasted Chickpeas
These incredibly simple roasted chickpeas make fantastic soup, salad, and rice bowl toppers, or a delicious snack all on their own!
- 540 ml canned chickpeas
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
Preheat the oven to 400°F (204°C).
- Line a baking tray with parchment or a non-stick baking mat (a Silpat mat will change your life!)
- Rinse the chickpeas well, then lay then on a plate lined with a tea towel or paper towel.
- Cover the chickpeas with the towel, and swirl your hands around on top to fully dry them.
- Once they are dry, add them to a mixing bowl with the olive oil, salt, garlic powder, and paprika.
- Toss to coat evenly, then spread in a single layer on the baking sheet. Do not stack the chickpeas, otherwise they will steam. Try to give them some space between each other for maximum crispiness.
Bake for 15 minutes in the middle of the oven, then give the pan a little shake. Continue baking for another 15-25 minutes, or until the chickpeas are golden brown. They will continue to get crispier as soon as you remove them from the oven.
Allow to cool on the tray for 10-15 minutes before transferring to a plate or your belly!
Try to consume in one go, as leftovers don’t stay crunchy.
As always, nutritional information is a rough estimate. For a full explanation of nutritional analysis, please read our Disclaimer.
If you made this recipe, I would be so honoured if you could rate it, share it, and leave a comment. Also, don’t forget to take a photo, tag @thedeliciousmanifest on Instagram, and hashtag it #thedeliciousmanifest. Thank you so much!!
If you’re looking for more great snack ideas, head on over to my Chunky Fresh Salsa and my Spicy Red Pepper Hummus. They are both super quick and easy to make, and are sure to make your taste buds jump for joy!