These spicy roasted chickpeas are a delicious and healthy snack. Made with just a few simple ingredients, this incredibly easy snack is packed with flavor!
If you had told me two years ago I would be sharing a recipe where the star is beans, I would probably laugh. I was never really one to enjoy eating beans.
I was one of those kids who put their beans in their pocket and emptied them into the trash can later. Or was it only me who did that? Anyways, I never really liked them. But the way they’re prepared in today’s recipe is sure to please any picky eater, young or old. These spicy roasted chickpeas are salty, spicy, slightly crunchy, and a great light and healthy snack.
I like my roasted chickpeas to be extra crispy on the outside, so I like to use a generous amount of olive oil to coat them and I cook them for three extra minutes. It gives it more of a crunch, but it’s still creamy, bean goodness on the inside.
I usually use dry chickpeas that I have soaked and cooked myself, but you could just as easily find an organic canned version at a health food store like Whole Foods or Earth Fare and use those.
I can’t get enough of these roasted chickpeas. Like, all self-control is out the window.
It’s one of those snacks where you’re crouched in a corner stuffing your face hoping that no one will notice the loud eating noises you’re making.
Don’t look at me like that.
The ingredients for this recipe are simple. Chickpeas, olive oil, salt, pepper, cayenne (to give it that spicy kick), chili powder, and garlic powder. So basically beans, oil, and spices. Can’t get much simpler than that.
You can also play around with different flavor combos. Add anything from dried basil to onion powder—the possibilities are endless!
Here’s the recipe:
- 2 cups cooked chickpeas, or 1 (15 oz) can
- 1½ teaspoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¾ teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- a dash of cayenne pepper
- Preheat oven to 425 degrees F.
- Pat the chickpeas dry between two paper towels and be sure to remove any loose skins.
- Pour the chickpeas on a baking sheet lined with parchment paper or a silpat and mist with olive oil. Use your hands or a spoon to toss the chickpeas. In a small bowl, combine the seasonings and whisk to combine. Sprinkle the mixture onto the chickpeas and toss to coat. Bake for 25 minutes, stirring the chickpeas at the 15 minute mark.
Recipe from How Sweet It is
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Kathy @ Coupondesire says
I was cleaning out my pantry and found 3- 1 lb. bags of dried chickpeas. I found your recipe and decided to try it. I had a pkg. of chex mix seasoning and added a Tbs. of brown sugar. They turned out so good that I’m on my 2nd bag! Thanks so much for this easy recipe.
Love the recipe!
Totally tasty but I had to guess the quantities.
Everything else is in Imperial measurements – even the temperature.
Keep up the good work and maybe add a link to a conversion table for non-US visitors from the rest of the world.