Salted Roasted Chickpeas
With only 4 ingredients, these salted roasted chickpeas are everything you need in a healthy snack.
Why I love Salted Roasted Chickpeas:
- One little handful will fill you up until dinner.
- Toss them in a salad for extra crunch.
- Perfect for after school snacks for the kids. Yum- so good!
- One thing I always have in my pantry is a can of chickpeas.
Ingredients in this recipe:
- 1 can of chickpeas- rinsed and dried
- Salt
- Olive oil
- Spices- I like cumin, but almost any warm spice works great
Equipment needed:
- Rimmed baking sheet- buy my favorite HERE
Chickpeas are SO good for you:
- Protein: 7 grams per 1/2 cup
- Dietary fiber: 7 grams per 1/2 cup
- Sugar: 0 grams
- Potassium: 190 mg/ 1/2 cup
How to Make Salted Roasted Chickpeas:
Set your oven to 425 degrees, wash and rinse the canned beans thoroughly to remove the aquafaba- the salty viscus residue on the beans. Pat the chickpeas dry. Drizzle with olive oil, season with salt, cumin, red pepper, or whatever your taste buds craze.
Roast for 30-45 minutes. Make certain your oven is good and hot.
Let cool and store in an airtight container up to four days. They are so good on salads or just for snacking.
Pro-Tips:
- Any combination of spices can be used but I love pink sea salt, cumin, Rosy harissa, or red pepper flakes
- Do not line you baking sheet with parchment. The chickpeas need direct contact with the metal to completely roast.
- Pat the chickpeas very well so that they do not log out, but become crisp
- Make certain your oven is HOT!
- Toss the chickpeas once or twice during roasting to brown all sides.
- Use a rimmed baking sheet.
Recipes using Chickpeas:
Ingredients
- 15.5 oz can chickpeas- garbanzo beans
- 2 TBSP olive oil
- ½ tsp sea salt
- pinch of cumin garlic powder, red pepper flakes, cayenne pepper- your choice
Instructions
- Pre heat oven to 425 degrees.
- In a fine sieve or colander, wash chickpeas throughly to remove the aquafaba residue.
- Pat dry with paper towels.
- In a small bowl, whisk together the olive oil with seasonings of choice- salt, cumin, chili powder, Everything but the Bagel seasongings, garlic powder, Rosey Harissa what ever you like.
- Toss in the prepared chickpeas.
- Toss to coat completely.
- Scatter prepared chickpeas onto a rimmed baking sheet.
- Roast at 425 degrees for 30 to 45 minutes or until chickpeas are dark brown and crunchy. Turn the chickpeas once with a spatula during baking for even browning.
- Cool then store in an air tight container.
