oven roasted chickpeas

Salty, crispy and easy to make, these oven roasted chickpeas make for a delicious snack or protein source for your next meal!

Crispy Oven Roasted Chickpeas

chickpeas

olive oil

cumin

sea salt,

Preheat your oven to 400F/200C and line a...

Preheat your oven to 400F/200C and line a baking sheet with a silicone baking mat or grease it with cooking spray. Set aside.

Drain and rinse the chickpeas. Dump them onto...

Drain and rinse the chickpeas. Dump them onto a clean tea towel and thoroughly pat them dry.

Place them into a bowl and drizzle them...

Place them into a bowl and drizzle them with olive oil. Sprinkle over the cumin and sea salt and stir to make sure each chickpea is well coated.

Pour the chickpeas onto your prepared baking dish...

Pour the chickpeas onto your prepared baking dish and spread them out so they have lots of room. Roast them in the oven for 15 minutes. Stir the chickpeas or give the pan a little shake before allowing them to roast for another 10-20 minutes, or until golden and crunchy. Sprinkle over more sea salt if necessary.

Enjoy them as a snack or use them...

Enjoy them as a snack or use them as a protein source for buddha bowls!

Easy to make, crispy chickpeas roasted until golden brown and tossed in smoky BBQ spices! Just 8 ingredients required, naturally vegan, and gluten-free!

Crispy BBQ Roasted Chickpeas

can chickpeas ((very well drained + thoroughly dried))

Tbsp avocado oil

maple syrup

½ tsp smoked paprika

tsp chili powder

garlic powder

tsp sea salt

tsp black pepper

cayenne pepper ((optional))

Preheat oven to 350 degrees F (176 C) and set out a bare (or parchment-lined) baking sheet (or more as needed).

Drain chickpeas well. If using oil, rinse well with water and thoroughly drain. If omitting oil, simply drain well and skip rinsing with water.

Once drained well, spread the chickpeas out on a clean, absorbent towel and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off. You can opt to peel all of the chickpeas — which can help for extra crispiness! — or simply remove the skins that come off. Either way, the chickpeas will crisp up. I just found that peeling them does yield slightly crispier chickpeas.

Transfer the chickpeas to a mixing bowl and top with oil. Mix well to combine. DO NOT add the other seasonings at this point — they can interrupt the crisping process, so wait to add until after baking.

Bake for 45 minutes or until golden brown and dry/crispy to the touch. We like turning the pan around and shaking the chickpeas around the halfway point for even cooking. Note: Peeled chickpeas cook faster than unpeeled. If omitting oil, they will also cook faster.

Remove your chickpeas from the oven and prepare your BBQ seasoning. In a medium-size mixing bowl, combine the maple syrup, smoked paprika, chili powder, garlic powder, sea salt, black pepper, and cayenne (optional) until a paste forms.

Pour in your still-warm chickpeas and toss gently to evenly coat them with the seasoning mixture. Place them back on the cookie sheet to cool fully and so the seasoning can dry/set.

Enjoy as a protein-rich snack or use atop things like grain bowls, kale salads, or our easy and summery chopped salad (recipe coming soon)! To store, place in a storage container or jar and DO NOT tightly cover. Instead, crack lid so they can “breathe” a bit. This helps them stay crispy longer. These are best the first day, but they will last for 4-5 days at room temperature. Alternatively, seal well and freeze up to 1 month.

https://www.youtube.com/watch?v=fyEqro6iSeU

Easy to make, crispy chickpeas roasted until golden brown and tossed in smoky BBQ spices! Just 8 ingredients required, naturally vegan, and gluten-free!

Full Recipe: https://minimalistbaker.com/crispy-bbq-roasted-chickpeas/
 
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Crispy BBQ Roasted Chickpeas | Minimalist Baker Recipes

Delicious and crispy air fryer chickpeas! These Korean BBQ flavored roasted chickpeas are crunchy, delicious and so moreish. They will make perfect healthier snacks.

Air Fryer Korean BBQ Chickpeas

brown sugar

soy sauce

Korean chili flakes

tsp fine sea salt

ginger powder

onion powder

Dehydrate

Transfer well-drained chickpeas onto an air fryer basket ensuring they are not overlapping each other. Roast them at 100C / 212 F for 5 mins. This will allow the chickpeas to dry well so that you don’t have to wipe them manually with a paper towel or kitchen cloth.

Transfer

Transfer the chickpeas into a mixing bowl, add the olive oil and coat gently. Transfer the chickpeas back to the air fryer basket and spread them well. Place the basket into the air fryer. 

Turn up the air fryer temperature to 175 C / 347 F and bake the chickpeas for a total of 15 mins. Half way though this time, shake the basket around for even cooking.

In the mean time, combine and whisk the remaining ingredients – brown sugar, soy sauce, Korean chili flakes, salt, ginger powder, garlic powder, and onion powder in a small bowl.

When the chickpeas are ready, turn the air fryer off. Transfer the chickpeas into a mixing bowl and combine with the BBQ sauce (from step 4). Rub the sauce well ensuring the chickpeas are evenly coat. – I didn’t find it too hot to touch the chickpeas with my gloved hands, but be watchful as you touch the roasted chickpeas.

Transfer the seasoned chickpeas back into the air fryer basket and spread them well so they don’t overlap. Put the basket back to the air fryer. Bake the chickpeas in the cooling down air fryer for 20 – 30 mins. (Air fryer is off.) This will help chickpeas get even crispier.

Remove from the air fryer and cool down for about 5 mins. Serve immediately or transfer to an air tight container for later. You can munch them on their own or serve in your salad as a garnish.

AIR FRYER METHOD (FASTER!)

Preheat oven at 100 C / 212 F for 10 mins. Line up the baking paper on a large rimed baking sheet. Transfer well-drained chickpeas onto a baking sheet ensuring they are not overlapping each other. Bake for 10 mins. This will allow the chickpeas to dry well so that you don’t have to wipe them manually with paper towel or kitchen cloth. Remove the baking sheet from oven.

Transfer the chickpeas into a mixing bowl, add the olive oil and coat gently. Transfer the chickpeas back to the baking sheet and spread them well.

Turn the oven temperature up to 175 C / 347 F and place the baking sheet in the oven. Bake the chickpeas for a total of 45 mins and half way though baking turn the chickpeas around for even cooking.

When the chickpeas are ready, remove the baking sheet from the oven and turn the oven off. Transfer the chickpeas into a mixing bowl and combine with the BBQ sauce (from step 4). Rub the sauce well ensuring the chickpeas are evenly coat. – I didn’t find it too hot to touch the chickpeas with my gloved hands, but be watchful as you touch the roasted chickpeas.

Transfer the seasoned chickpeas back to the baking sheet and spread them well so they don’t overlap. Put the baking sheet back to the oven.

Bake the chickpeas in the cooling down oven for 30 mins. (Oven is off.) This will help the chickpeas get crispier. Remove from the oven and cool down for about 5 mins. Serve immediately or transfer to an air tight container for later. You can munch them on their own or serve in your salad.

OVEN ROASTING METHOD

Sautéed Chickpea Recipes are the simplest way to make pan fried chickpeas. A classic staple that’s budget-friendly and easy to prepare.

Sautéed Chickpea Recipes

tbsp Olive Oil

½ tbsp Garlic Powder

Paprika

tsp Ground Turmeric

Salt

⅛ tsp Black Pepper

Lemon

Parsley

Open canned chickpeas, rinse under running water then dry on a clean kitchen towel. Heat olive oil in a skillet/frying pan on medium heat.

Add chickpeas and sauteed until it turns golden crispy on the surface. Before adding the spices, turn the heat to very low to prevent spices burnt. Add ground turmeric, paprika, garlic powder, and salt. Mix until chickpeas are well coated (no more than 2-3 minutes to avoid burning the spices). .

Add lemon juice (optional, leave out if you prefer crispy texture) and stir.

Turning off the heat then finish it with chopped parsley. Serve as a side dish or with salad or rice.

Air Fryer Chickpeas are crispy, crunchy flavor bites that make a great snack and salad topper. Crisp them in the air fryer in a little over 15 minutes, with the option to roast them in the oven too.

Air Fryer Chickpeas (& Oven-Roasted)

chickpeas ((or 2 cans))

lemon juice

salt ((adjust

paprika

tsp cayenne ((or 1/2 if you like it spicy))

tsp cumin

tsp garam masala

tsp coriander

tsp chaat masala

tsp red chili powder

Drain and pat dry cooked chickpeas. In a mixing bowl, toss the chickpeas with either Mediterranean or Indian spice blend, if desired.

Season Chickpeas

Toss with olive oil, lemon juice and salt. Spread the seasoned chickpeas in the fryer basket or tray in a single layer. Cook at 390°F for 10-12 minutes, until crispy and lightly golden brown.

Air Fryer Roasted Chickpeas

Preheat oven to 400°F. Spread them evenly on a parchment lined baking sheet.  Bake for 25 minutes, shaking and stirring every 10 minutes.

Take out of the oven, sprinkle the seasoning of your choice. Using a wooden spoon or spatula, stir to coat the chickpeas in the seasoning. Bake another 5 minutes.

Take the baking sheet out of the oven. Check for doneness. Chickpeas should be crispy on the outside and slightly chewy on the inside. If you like them crispier, put them back in for another 5 minutes. Oven temperatures may vary, so check regularly when making this recipe for the first time.

Oven Roasted Chickpeas

These roasted Brussels sprouts and sweet potatoes make an easy and flavorful side dish with an option for a simple maple balsamic drizzle. Perfect for the holidays or a weeknight meal.

Roasted Brussels Sprouts & Sweet Potatoes

Brussels sprouts

potatoes

fine sea salt

ground pepper

balsamic vinegar

Preheat oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.

Prepare the veggies. Cut the bottom ends off of the Brussels sprouts and slice them in half the long way (from trimmed end to top). Then chop the sweet potatoes into roughly 1/2&quot; to 3/4&quot; cubes.

Place sweet potatoes and Brussels sprouts in a medium bowl and add extra-virgin olive oil, salt, pepper, garlic powder, and cumin. Mix until veggies are evenly coated in oil and seasoning.

Place veggies on the prepared baking sheet (I like to separate mine so that if one cooks faster than the other they can easily be removed from the oven). Bake for 25-30 minutes, stirring half way through, until Brussels sprouts are crisp on the outside and sweet potatoes are caramelized and edges are browned.

Transfer to a serving bowl.

If desired, add the below and enjoy:- Chopped walnuts or pecans.- Sprinkle with additional sea salt.- Add a maple balsamic drizzle. Mix together maple syrup and balsamic vinegar and drizzle over veggies right before serving.

Loved this!  Added the walnuts and balsamic/maple syrup plus a little feta cheese.

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Crispy Oven Roasted Chickpeas

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Top 6 oven roasted chickpeas recipes from across the web

The most viewed oven roasted chickpeas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Oven Roasted Chickpeas

Crispy BBQ Roasted Chickpeas

Air Fryer Korean BBQ Chickpeas

Sautéed Chickpea Recipes

Air Fryer Chickpeas (& Oven-Roasted...

Roasted Brussels Sprouts & Sweet Po...

The most viewed oven roasted chickpeas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine