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READY IN 45 mins

Roasted Chickpeas

Read Reviews (241)

"Chickpeas are oven roasted and seasoned to taste for a delicious high fiber snack" — akcpa

Ingredients Edit and Save

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Types of Cooking Oil

Types of Salt

Garlic: Fresh Vs. Powdered

Cooking with Cayenne Pepper

Original recipe makes 4 servings Change Servings

1 (12 ounce) can chickpeas (garbanzo beans), drained
2 tablespoons olive oil
salt (optional)

garlic salt (optional)
cayenne pepper (optional)

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Directions

Preheat oven to 450 degrees F (230 degrees C).
Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

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PREP 5 mins
COOK 40 mins
READY IN 45 mins

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These are my favourite snack! However I also found they went soft after some time and so I asked an Indian friend of mine who was the first to introduce these to me, she said they are absolutely the best when dry roasted - and seasoned after cooking. So I tried them without the oil, and seasoned them when they were cooked and they were the best Ive had them. Apparently the oil keeps them moist longer and the salt holds the moisture inside them pea. This works great for any legume, peas, beans of any description - my nieces and nephews eat them by the bucket load and they HATE peas and beans any other way. A great snack for body builders or just anyone watching their weight - especially when dry roasted as it cuts out ALL the oil!

—Kelly Bradshaw

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Most Helpful Critical Review

Mar 26, 2005

When roasting chickpeas you definitely do not need this much olive oil! Try cooking spray instead.

—LMA142

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328 Ratings

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Feb 27, 2007

I've been looking for a high protein snack, and this is it. I tried a similar Martha Stewart recipe that called for baking at 300 degrees, but the chickpeas never dried out, even after being in the over for twice the recommended time. I decided to see if there was a similar recipe on Allrecipes.com, and I was so pleased there was. Once I raised the temperature to 450 for about 10 minutes, the chickpeas finally dried out, shrunk, and got crunchy, as they are supposed to do. As another reviewer stated, they do taste a little like corn nuts - a tasty snack but with a lot more protein. Next, I decided to try kidney beans, and they were good too, but some burned at 40 minutes. These I'll have to remove about 5-10 minutes sooner. These beans also split open at this temperature, but it does not affect the pverall taste. I plan on carrying these around in my purse from now on instead of pretzels for future snack attacks.

—Haydee

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Sep 18, 2007

What a great idea for a crunchy snack! These came out really great. I know some others have had problems getting them crunchy but mine really came out perfectly. If they're soft in the middle, you need to roast them about another 10 minutes (based on mine). I started with 20' on 350 and then went another 15' or so on 450 to get them nice and crunchy - they roast up and get small and nutty. They didn't burn at all. I used about 1TB oil and about a TB of curry powder and a few dashes of cayenne.

—Alane

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Sep 28, 2006

What a yummy and healthy snack! I followed the recipe except that I added about 1 tsp. Worchestershire sauce as well. I did find that 450 degrees seemed too hot. The second batch I did at 350 and it turned out much better. Didn't burn it at all and the beans dried out completely. Nice to find a snack food that doesn't come with a lot of guilt!

—COGRANDMA4

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Dec 12, 2007

I had the same problem as other with the chickpeas not being crunchy so i turned my oven off and left the tray of chickpeas in there overnight. This helped because all the chickpeas are now crunchy and not burned.

—Sandy

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Aug 21, 2006

Really, really tasty.. I added in a can of kidney beans the second time I made them and they turned out well too! So yummy and highly recommended. I found 450 to be too hot though... I used my convection oven set on 350 and roasted them for about 40 minutes and they came out perfect. :)

—grumblebee

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Mar 23, 2007

I used this recipe as a snack option, but i made it ahead of time, and stored in an airtight container, overnight, and had it the next day.I was so disappointed when i tried them, as the next day they were all soft and rubbery and had very little flavour.can anyone suggest why this may have happened and if there is a way of keeping them crispy and crunchy overnight?

—ciara

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Nutrition

Calories
161 kcal
8%

Carbohydrates
19.3 g
6%

Cholesterol
0 mg
0%

Fat
7.7 g
12%

Fiber
3.8 g
15%

Protein
4.2 g
8%

Sodium
434 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Roasted Chickpeas

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 161
Calories from Fat: 70

% Daily Value *
Total Fat 7.7g 12 %
Saturated Fat 1g 5 %
Cholesterol 0mg 0 %
Sodium 434mg 17 %
Potassium 148mg 4 %
Total Carbohydrates 19.3g 6 %
Dietary Fiber 3.8g 15 %
Protein 4.2g 8 %
** Sugars 0g
Vitamin A < 1 %
Vitamin C 5 %
Calcium 3 %
Iron 12 %
** Thiamin 2 %
Niacin 6 %
Vitamin B6 26 %
Magnesium 9 %
Folate 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.