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

Roasted Chickpeas

(12 ounce) can chickpeas (garbanzo beans), drained

olive oil

salt

garlic salt

cayenne pepper

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.


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!

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.

I'm obsessed with these! I make them several times a week. Here's the deal: I roast them at 400 degrees for a half an hour or so, shaking the pan a few times throughout. Then I toss them with olive oil, salt, pepper, and garlic powder and cook for another half an hour, also shaking throughout. They're way better if you add the oil halfway through, or else they don't get crispy and crunchy. They're so healthy and tasty this way!

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.

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!

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

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.

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.:)

I followed another cook's suggestion and dry roasted the chickpeas at 300 degrees for an hour, shaking them every 10 minutes or so. I then drizzled them with olive oil and added sea salt and garlic powder. I turned up the heat to 400 degrees for 30 minutes, shaking them every 10 minutes. They were super crunchy. My co-workers couldn't get enough! I'll definitely try them with cayenne pepper next time.

Canned chickpeas are seasoned and roasted to a crispy, crunchy finish.

roasted chickpeas

Prep Time: 5 minutes

Cook Time: 40 minutes

Total: 45 minutes

Servings: 4

Author : akcpa

Ingredients

Instructions

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