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Crunchy Oven-Roasted Chickpeas

Crunchy Oven-Roasted Chickpeas

An easy chickpea recipe that can be used as either a snack, or topping for your next salad.

Crunchy Oven-Roasted Chickpeas

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I think I’ve mentioned before that I’m a bad snacker.

I tend to fall for the trap of unhealthy, un-filling snacks, and most of the time it’s just because I don’t know what to make just to snack on, or I didn’t prepare well.

I did come up with a pretty fabulous snack this week that I think you’ll love.

I’m pretty fond of chickpeas.

I mostly love them in an amazing hummus I make every once in a while. I decided to change up my normal notions of mashed chickpeas and tahini, and turn my chickpeas into a crunchy, flavorful snack.

In walked these babies!

I love these crunchy chickpeas for a few reasons:
1) They’re super crunchy, who doesn’t love that in a snack?
2) They absorb flavors really well when they’re baked, and dried out a little
3) They’re so simple and as we all know, I am 100% about simplicity.

I’ve been eating them by themselves, but I imagine you could do something like: throw these babies into a salad to replace your croutons. That seems like a natural choice for me.

Check out the recipe below, and comment about what flavors you would add to your crunchy chickpeas!

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Crunchy Oven Roasted Chickpeas

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A seriously good, seriously simple way to jazz up your Chickpeas, and get some crunch into your life. 

  • Total Time: 35 minutes
  • Yield: 16 ounces of chickpeas 1x

Ingredients

Units Scale
  • Chickpeas (Garbanzo beans) – 1 Can, 16 ounces
  • Cinnamon – 1 teaspoon
  • Kosher Salt – 1 teaspoon
  • Cumin – 1 teaspoon
  • Ancho Chile Pepper – 1 teaspoon

Instructions

  1. Preheat your oven to 400 degrees.
  2. First, open your can of chickpeas, and drain them. Get all of the juice out of that can! You can catch them with a sieve, or a strainer.
  3. Next, lay them out on a paper towel, and (GENTLY) pat them dry. Chickpeas are delicate creatures; so don’t pat them too hard. Be sure that they are completely dry, or you’re going to end up with some burnt, soggy chickpeas at the end of this.
  4. Lay them on some parchment paper, and a baking sheet. Coat them with a very light layer of olive oil.
  5. Rub them with the cinnamon, kosher salt, cumin, and ancho chile pepper.
  6. Pop them into your 400-degree oven, and let them bake for 30 minutes.
  7. Take one out, blow on it and test it! If it’s not exactly right, leave it in for 4-5 more minutes
  8. Let them cool to be warm, and enjoy your crunchy chickpeas all-warm, and flavorful!

Notes

  • Once cooled, store these in an air-tight container at room temp for 2 weeks.
  • Use on top of soups, salads, or grab as a snack. 
  • Author: Mila Clarke Buckley
  • Prep Time: 5
  • Cook Time: 30
  • Category: Snacks
  • Method: Baked
  • Diet: Vegetarian

Nutrition

  • Serving Size: 2 ounce
  • Calories: 54
  • Sugar: 0.3 g
  • Sodium: 313.6 mg
  • Fat: 1.2 g
  • Carbohydrates: 8.5 g
  • Fiber: 2.8 g
  • Protein: 3 g
  • Cholesterol: 0 mg

Keywords: oven roasted chickpeas, crunchy chickpeas.

Mila Clarke sits on a couch and smiles at camera

Hi! I'm Mila.

I’m a millennial living with LADA (Latent Autoimmune Diabetes in Adults, a slow-progressing form of autoimmune Type 1 diabetes) I love food, travel, and my kitchen!

Hangry Woman is for anyone with diabetes – regardless of type.

I’m here to help you live your best life possible diabetes by showing you how to create simple, blood-sugar friendly and delicious meals. Plus, you get video cooking demos, essays on life with diabetes, and lots of weekly joy.

 

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12 Responses

  1. These baked chickpeas were so good!! The blend of spices was amazing and I never would have thought they’d be so easy to make. Definitely my new go-to snack!

  2. Thank you for this delicious recipe! I love the cinnamon with chili powder on the chickpeas! They are perfect for snacking on, but I’ve also used them as toppings to my salad. So good!

  3. I’ve tried to bake chickpeas on several occasions and they never come out to my liking. The cinnamon in your recipe was the perfect addition and using parchment paper was a game changer. These were perfect with roasted broccoli, orange and yellow peppers, and a cumin yogurt sauce.

  4. I made these on Monday to snack on and they were so good I had to make more to share with my husband and the kids. The spice blend (especially the cinnamon and cumin) cannot be skipped. They add so much warmth to the chickpeas.

  5. These were such a perfect on-the-go snack for us this past weekend. Instead of reaching for a bag of chips or other not so healthy foods, I grabbed my bag of roasted chickpeas! They are FULL of flavor and crunch!

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